Espresso, brown sugar, and cocoa powder create an elegant flavor for a pork dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

286 calories; 7 g total fat; 1 g saturated fat; 70 mg cholesterol; 429 mg sodium. 29 g carbohydrates; 11 g fiber; 6 g sugar; 30 g protein;