Honey-Turmeric Pork with Beet and Carrot Salad

By KDHarmon

Ingredients

• 1 1/4 pounds boneless pork shoulder (Boston butt), fat trimmed to 1/4 inch, cut into 4 pieces
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, finely grated
• 1 1/2 teaspoons finely grated peeled turmeric or 1/2 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

Details

Adapted from bonappetit.com

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.

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.

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.

Do Ahead: Pork can be marinated 12 hours ahead. Chill.

Makes 4 servings.