Name: Honey-Turmeric Pork With Beet and Carrot Salad
Yield: 4 Servings
Ingredients: 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces; Kosher salt and freshly ground black pepper; 2 garlic cloves, finely grated; 1½ teaspoons finely grated peeled turmeric or ½ ground turmeric; ½ cup plain whole-milk yogurt; ¼ 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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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 notes