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Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwater1tablespoonpacked brown sugar (see Tip)1teaspooninstant espresso coffee powder1teaspoonunsweetened cocoa powder½teaspoonsalt½teaspoonground ancho chile pepper11-pound pork tenderloin, trimmed of fat1mediumred sweet pepper, cut into thin bite-size strips1largeonion, thinly sliced1tablespoonolive oil12cupscoarsely chopped, trimmed kale
Cook Mode(Keep screen awake)
Ingredients
1cupwater
1tablespoonpacked brown sugar (see Tip)
1teaspooninstant espresso coffee powder
1teaspoonunsweetened cocoa powder
½teaspoonsalt
½teaspoonground ancho chile pepper
11-pound pork tenderloin, trimmed of fat
1mediumred sweet pepper, cut into thin bite-size strips
1largeonion, thinly sliced
1tablespoonolive oil
12cupscoarsely chopped, trimmed kale
DirectionsPreheat 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.TipsTip: We do not recommend sugar substitute for this recipe.Originally appeared: Diabetic Living Magazine
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.TipsTip: We do not recommend sugar substitute for this recipe.
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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)286Calories7gFat29gCarbs30gProtein
Nutrition Facts(per serving)
- 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.
