Honey Turmeric Pork With Beet And Carrot Salad Recipes

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HONEY-TURMERIC PORK WITH BEET AND CARROT SALAD



Honey-Turmeric Pork with Beet and Carrot Salad image

Provided by Alison Roman

Categories     Pork     Kid-Friendly     Yogurt     Beet     Carrot     Bon Appétit     Small Plates

Yield 4 Servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • 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.
  • 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
  • Pork can be marinated 12 hours ahead. Chill.

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  • Pound pork between 2 sheets of plastic wrap to ¼" thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 Tbsp. 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.
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