Honey-Turmeric Pork with Beet and Carrot Salad
Tender pork cutlets marinated in a flavorful honey-turmeric yogurt sauce, served with a fresh and colorful beet and carrot salad. This dish combines sweet, earthy, and tangy flavors for a delicious meal.
Ingredients
- •1¼ pounds boneless pork shoulder
- •to taste kosher salt and pepper
- •2 cloves garlic
- •1½ teaspoons turmeric
- •½ cup plain whole-milk yogurt
- •¼ cup honey
- •2 tablespoons fresh lemon juice
- •2 tablespoons vegetable oil
- •3 small beets
- •3 small carrots
- •2 tablespoons fresh chives
- •2 tablespoons olive oil
- •to taste flaky sea salt
Cooking Instructions
- 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.
15 min
- 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.
10 min
- 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.
5 min
- 4.
Pork can be marinated 12 hours ahead. Chill.
