HONEY-TURMERIC PORK WITH BEET AND CARROT SALAD

HONEY-TURMERIC PORK WITH BEET AND CARROT SALAD image

Categories Pork

Yield 4 people

Number Of Ingredients 13

1Â¼ pounds boneless pork shoulder (Boston butt), fat trimmed to Â¼ inch, cut into 4 pieces
Kosher salt and freshly ground black pepper
2 garlic cloves, finely grated
1Â½ teaspoons finely grated peeled turmeric or Â½ ground turmeric
Â½ cup plain whole-milk yogurt
Â¼ 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 Â¼" 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.