Honey Turmeric Pork With Beet And Carrot Salad Food
HONEY-TURMERIC PORK WITH BEET AND CARROT SALAD
Provided by Alison Roman
Categories Pork Kid-Friendly Yogurt Beet Carrot Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 13
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.
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- Pound the pork between 2 sheets of plastic wrap to 1/4” thick. Season both sides with salt and pepper. Set aside.
- Whisk together the garlic, yogurt, honey, turmeric and 2 tablespoons of lemon juice in a small bowl. Place the pounded pork cutlets in a Ziplock or bowl and pour marinade over, mixing to coat all sides. Seal bag or cover bowl and allow to sit 10 minutes of place in refrigerator for 30 minutes or up to overnight.
- Whisk together the garlic, olive oil, 2 tablespoons of lemon juice, salt and pepper, chopped chives, mint and parsley. Toss the sliced beets and carrots in the vinaigrette, season to taste with salt and pepper. Allow to rest at room temperature as you cook the pork.
- Place a cast iron skillet or pan over high heat for a minute or two. Add oil to pan. Working in batches, remove the pork from marinade, allowing excess to drip off and sear on both sides for 2-3 minutes on medium high heat until browned and cooked through. Remove from pan, to a platter and cook remaining cutlets.
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- 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.
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