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
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.
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.
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.