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 information

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

garlic cloves, finely grated

1½

teaspoons finely grated peeled turmeric or ½ ground turmeric

cup plain whole-milk yogurt

cup honey

tablespoons (or more) fresh lemon juice, divided

tablespoons vegetable oil

small beets, scrubbed, thinly sliced

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

tablespoons finely chopped fresh chives

tablespoons olive oil

Flaky sea salt

Need to make a substitution?

Preparation

Step 1
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.
Step 2
Remove cutlets from marinade, letting excess drip off. Heat 1 Tbsp. 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 Tbsp. vegetable oil.
Step 3
Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 Tbsp. 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.
Step 4
Do Ahead: Pork can be marinated 12 hours ahead. Chill.

Nutrition Per Serving

Calories (kcal) 570 Fat (g) 33 Saturated Fat (g) 9 Cholesterol (mg) 140 Carbohydrates (g) 30 Dietary Fiber (g) 3 Total Sugars (g) 24 Protein (g) 41 Sodium (mg) 200

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes