Healthy Recipes Recipes for Specific Health Condition Healthy Diabetic Recipes Diabetic Weight-Loss Recipes Cocoa Roasted Pork with Wilted Kale Be the first to rate & review! Espresso, brown sugar, and cocoa powder create an elegant flavor for a pork dinner. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on March 5, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 20 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Heart Healthy High Fiber High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 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 Directions 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. Tips Tip: We do not recommend sugar substitute for this recipe. Rate it Print Nutrition Facts (per serving) 286 Calories 7g Fat 29g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 286 % Daily Value * Total Carbohydrate 29g 11% Dietary Fiber 11g 39% Total Sugars 6g Protein 30g 60% Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 70mg 23% Sodium 429mg 19% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved