Achiote Rubbed Pork Tenderloin with Black Beans, Rice, and Braised Kale

These days I have been eating healthier. Healthy doesn't have to mean flavorless though. Take 2 all natural pork tenderloins and rub with 2 to 3 TBS achiote paste that has been mixed with the juice of 1/2 a lemon and 1 packet of goya sazon with cilantro and 2 tsp of adobo and let sit 20 to 30 minutes.  Roast in a 375 degree oven or grill over medium heat 25 to 35 minutes. Let rest 10 minutes before slicing.For the Kale: In a large pot heat a tablespoon of olive oil and add a chopped onion, one half cup of diced tri-color peppers and 1 tablespoon of garlic and saute until onion is translucent. Add one bag prewashed and chopped kale and enough water or low sodium chicken or vegetable broth to cover and bring to a boil. Reduce heat and simmer 45 minutes or until the kale is cooked to your liking. I like it with some bite, but like collards, some people like to cook it for a couple of hours. I like to add goya sazon smoked ham flavoring. I serve with brown rice and black beans. If you are being good, enjoy this with some mineral water and fresh lime. If you are being bad an ice cold beer or a mojito are perfect with this.