Name: Honey-Turmeric Pork with Beet and Carrot Salad
Yield: 4 Servings
Ingredients: 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4", cut into 4 pieces; Kosher salt, freshly ground pepper; 2 garlic cloves, finely grated; 1 1/2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric; 1/2 cup plain whole-milk yogurt; 1/4 cup honey; 2 tablespoons (or more) fresh lemon juice, divided; 2 tablespoons vegetable oil; 3 small beets, scrubbed, thinly sliced; 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal; 2 tablespoons finely chopped fresh chives; 2 tablespoons olive oil; Flaky sea salt

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Honey-Turmeric Pork with Beet and Carrot SaladPhoto by Christopher Testani

A little honey in the marinade helps these cutlets caramelize, guaranteeing they'll be nicely browned despite the super-short cooking time.

Recipe information

Yield
4 Servings

Ingredients

1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4", cut into 4 pieces

Kosher salt, freshly ground pepper

2 garlic cloves, finely grated

1 1/2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric

1/2 cup plain whole-milk yogurt

1/4 cup honey

2 tablespoons (or more) fresh lemon juice, divided

2 tablespoons vegetable oil

3 small beets, scrubbed, thinly sliced

3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal

2 tablespoons finely chopped fresh chives

2 tablespoons olive oil

Flaky sea salt

Preparation

Step 1
Pound pork between 2 sheets of plastic wrap to 1/4" thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 tablespoon lemon juice in a small bowl; season with kosher salt and pepper. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
Step 2
Remove cutlets from marinade, letting excess drip off. Heat 1 tablespoon vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 tablespoon vegetable oil.
Step 3
Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 tablespoon lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.
Do Ahead
Step 4
Pork can be marinated 12 hours ahead. Chill.

TagsPork Shoulder Pork Meat Turmeric Herbs & Spices Yogurt Dairy Lemon Citrus Fruit Beet Root Vegetable Vegetable Carrot Main Dinner Nut Free Gluten Free Weeknight Meals Saute Bon Appétit

Recipe notes

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