Cocoa Roasted Pork with Wilted Kale

Cocoa Roasted Pork with Wilted Kale

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From: Diabetic Living Magazine

Espresso, brown sugar, and cocoa powder create an elegant flavor for a pork dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup water
  • 1 tablespoon packed brown sugar (see Tip)
  • 1 teaspoon instant espresso coffee powder
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon ground ancho chile pepper
  • 1 1-pound pork tenderloin, trimmed of fat
  • 1 medium red sweet pepper, cut into thin bite-size strips
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 12 cups coarsely chopped, trimmed kale


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Place a rack in a shallow roasting pan. Add the water to the pan; set aside. In a small bowl combine brown sugar, coffee powder, cocoa powder, ¼ teaspoon of the salt and the nacho chile pepper. Sprinkle mixture evenly over pork; rub in with your fingers. Place pork on the rack in the prepared pan.
  2. Roast for 20 to 30 minutes or until an instant-read thermometer inserted in center of the pork registers 145°F. Cover pork with foil. Let stand for 3 minutes before slicing.
  3. Meanwhile, in a Dutch oven cook sweet pepper and onion in hot oil over medium heat about 5 minutes or until crisp-tender, stirring occasionally. Add kale; sprinkle with the remaining ¼ teaspoon salt. Cook for 3 to 5 minutes or until kale is tender, tossing with tongs so kale cooks evenly. Thinly slice pork. Serve with kale mixture.
  • Tip: We do not recommend sugar substitute for this recipe.

Nutrition information

  • Serving size: 3 ounces cooked pork and a generous ¾ cup kale mixture
  • Per serving: 286 calories; 7 g fat(1 g sat); 11 g fiber; 29 g carbohydrates; 30 g protein; 70 mg cholesterol; 6 g sugars; 429 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 3 vegetable, ½ starch, ½ fat

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