Best Honey Turmeric Pork With Beet And Carrot Salad Recipes

Honey-Turmeric Pork with Beet and Carrot Salad image

Provided by Alison Roman

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.

Balsamic Honey Pork Tenderloin image

Provided by Kittencalrecipezazz

Categories Pork

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 8

2 pork tenderloin
3 tablespoons liquid honey
3 tablespoons mustard (use the "grainy" kind for this)
3 tablespoons balsamic vinegar
3 tablespoons oil (can use olive or vegetable oil)
2 tablespoons minced fresh garlic (or to taste)
2 green onions, finely chopped
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl.
Add in the pork tenderloins, and turn to coat.
Cover and place in the refrigerator for 24 hours.
When ready to cook the pork, remove from the fridge and reserve the marinade liquid.
Place the pork on the grill, and brush with reserved marinade.
Close the grill lid and cook, turning and basting one or two times.
Cook for about 18-20 minutes, or until inside has a hint of pink.
Transfer pork to a cutting board, and let rest for 10 minutes.
Slice into about 1/2-inch slices (or smaller).
Serve on a platter with roasted potatoes.