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

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees 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, 1/4 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.

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  • Roast for 20 to 30 minutes or until an instant-read thermometer inserted in center of the pork registers 145 degrees F. Cover pork with foil. Let stand for 3 minutes before slicing.

  • 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 1/4 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.

Tips

Tip: We do not recommend sugar substitute for this recipe.

Nutrition Facts

286 calories; protein 30g 60% DV; carbohydrates 29g 9% DV; exchange other carbs 2; dietary fiber 11g 44% DV; sugars 6g; fat 7g 11% DV; saturated fat 1g 5% DV; cholesterol 70mg 23% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 429mg 17% DV.