Spicy Pork Bowl with Greens and Carrots | The FitFilled Life

Oh, this recipe for Spicy Pork Bowl with Greens and Carrots is soooo good that my husband asked for me to make it twice in the same week! And a for a second or two I considered it.

I originally found this recipe on Pinterest  by Bon Appetite and you can see it here. I’ve made a few changes from the original to adjust for spicyness (is that a word) and for ingredients I didn’t have on hand.

*This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link!*

I used my all time favorite All Clad Piaya pan that my mom gave me as a birthday present several years back. I can’t find it on line any more, but the All Clad 14 Inch Skillet is a good substitute. I like using stainless steel, especially when I’m searing meats.

Spicy Pork Bowl with Greens and Carrots


I hope you like this recipe as much as I do. I’d love to hear in the comments below any tweaks that you’ve made to suit your family’s taste and or ingredients you had on hand.

Spicy Pork Bowl with Greens and Carrots
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  • 1 1¼-lb. pork tenderloin
  • 2 Tbsp. Sriracha
  • 2 Tbsp. light brown sugar
  • 1 1" piece ginger, peeled, finely grated
  • 1 garlic clove, finely grated
  • 3 Tbsp. soy sauce, divided
  • 2¼ tsp. toasted sesame oil, divided
  • 3 Tbsp. vegetable oil, divided
  • Kosher salt
  • 2 medium carrots, peeled, thinly sliced
  • 1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced
  • 1 Tbsp. seasoned rice vinegar
  • Steamed white rice, thinly sliced scallions, cilantro and a lime wedge for serving


  1. Freeze pork tenderloin until firm around the edges, 30–45 minutes.
  2. Combine Sriracha, brown sugar, ginger, garlic, 2 Tbsp. soy sauce, and 2 tsp. sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.
  3. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.
  4. Heat remaining 1 Tbsp. vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.
  5. Combine vinegar and remaining 1 Tbsp. soy sauce and ¼ tsp. sesame oil in a small bowl.
  6. To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions, cilantro and a lime wedge; drizzle with dressing.


Gochujang, a mixture of miso and hot chiles, is available at Korean markets and online.



3193 cal


134 g


28 g


446 g
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