Espresso, brown sugar, and cocoa powder create an elegant flavor for a pork dinner.
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.
3 lean protein, 3 vegetable, 1/2 starch, 1/2 fat