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Bon Appétit

Honey-Turmeric Pork With Beet and Carrot Salad

2.9

(118)

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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.

Ingredients

4 Servings

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

Preparation

  1. 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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Reviews (118)

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  • I used sour cream because I didn't have yogurt, also marinated pork for 5hrs. The flavor was delicious and pork was really juicy I cooked the beets and the salad turned red haha but was still tasty

    • Tonie

    • MD

    • 1/30/2022

  • Haven't yet made it, but I observe that the range for marination of 10 minutes to 12 hours is a bit strange. Maybe you want to clarify that. 12 hours seems entirely too long for such a thin piece of meat.

    • Anonymous

    • NJ

    • 5/6/2018

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