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Pork Power Bowl

Pork Power Bowl

3 Ratings
3 Ratings
Recipe Image
image of Pork Power Bowl recipe in a bowl
Makes: 4 Servings
Total Cost: $$$$
Cook Time: 45 minutes
Preparation Time: 15 minutes

The Pork Power Bowl combines savory, tender pork tenderloin with a colorful mix of vegetables and grains, creating a balanced and nutritious meal. This dish offers a flavorful and wholesome option for a satisfying lunch or dinner.

Ingredients

  • 2 medium purple or orange carrots, ribbon peeled
  • 3 radishes, sliced
  • 1/2 cup rice wine vinegar
  • 1 clove garlic, minced
  • 1/4 teaspoon salt (or ½ tsp. kosher salt)
  • 1 teaspoon honey
  • 1/2 cup warm water
  • 1 pound pork tenderloin, cut into 1 ½ inch cubes
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 cup quinoa
  • 2 cups no salt added vegetable stock
  • 2 cups kale
  • 1 can (15.5 oz) no salt added black beans, drained and rinsed
  • 1 red bell pepper, cut into strips
  • 1/2 avocado, peeled, seeded, sliced
Dressing (optional):
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 avocado, peeled, seeded, sliced
  • 1/4 cup nonfat honey Greek yogurt
  • 1 green onion, sliced
  • 1 tablespoon chopped fresh cilantro, plus more for garnish

Directions

  1. Wash hands with soap and water.
  2. In a large mason jar add the carrots, radish, rice wine vinegar, garlic, salt, honey and water, shake to combine. Let sit for 30 minutes.
  3. In a medium bowl toss the pork, 2 Tbsp. lime juice, 1 Tbsp. olive oil, paprika and cumin. Cover and marinate for 15 minutes. Preheat the grill to medium-high heat.
  4. Place the quinoa, stock and kale in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Turn off the heat and let sit for 5 minutes. Season with salt and pepper.
  5. Thread the pork onto skewers and grill over medium-high heat, turning frequently, until pork reaches an internal temperature of 145 degrees F. Let pork rest for 3 minutes.
  6. Divide the quinoa between four bowls. Arrange the beans, peppers, avocado, carrots and radishes on top of the quinoa. Remove the pork from the skewers and place it on top of the bowls. Drizzle with dressing and garnish with additional cilantro, if desired.

Dressing (Optional): 

  1. In a food processor, add yogurt, 3 Tbsp. olive oil, 1 Tbsp. lime juice, ½ an avocado, green onion and cilantro. Puree until smooth, season with salt and pepper. Thin dressing with cold water, if desired.

Notes

Dressing nutrition not included.

Learn more about:

Source:

Created by The National Pork Board, a member of the MyPlate National Strategic Partnership Program

Nutrition Information

Nutrients Amount
Total Calories 501
Total Fat 13 g
Saturated Fat 3 g
Cholesterol 54 mg
Sodium 434 mg
Carbohydrates 59 g
Dietary Fiber 15 g
Total Sugars 7 g
Added Sugars included 2 g
Protein 38 g
Vitamin D N/A
Calcium 141 mg
Iron 6 mg
Potassium 547 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 501
Total Fat 13 g
Saturated Fat 3 g
Cholesterol 54 mg
Carbohydrates 59 g
Dietary Fiber 15 g
Total Sugars 7 g
Added Sugars included 2 g
Protein 38 g
Minerals
Calcium 141 mg
Potassium 547 mg
Sodium 434 mg
Copper 649 mcg
Iron 6 mg
Phosphorus 65 mg
Vitamins
Vitamin A 114 mcg RAE
Vitamin C 88 mg
Vitamin K 143 mcg
Folate 4 mcg DFE

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 1/2 cups
Grains 1 1/2 ounces
Protein Foods 5 ounces
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025