Honey Turmeric Pork Cutlet with Rainbow Beet and Carrot Salad. Pounded pork cutlets get a marinade of garlic infused yogurt, honey, lemon juice and turmeric and topped with a bright, thinly sliced beet salad. keviniscooking.com
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4.5 from 4 votes

Honey Turmeric Pork Cutlet with Rainbow Beet and Carrot Salad

Pounded pork tenderloin gets a marinade of garlic infused yogurt, honey, lemon juice and turmeric for this Honey Turmeric Pork Cutlet that gets topped with a fresh, bright Rainbow Beet and Carrot Salad for an all in one meal.
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course: Dinner, Lunch, Main
Cuisine: American, Western
Keyword: honey pork recipe, pork cutlet recipe, rainbow beet salad
Servings: 4 servings
Calories: 346kcal
Author: Kevin Is Cooking

Ingredients

  • 1 lb pork shoulder Boston Butt, fat trimmed, cut into 4 pieces
  • kosher salt and freshly cracked black pepper
  • 2 garlic cloves smashed, chopped
  • 1/2 tsp ground turmeric
  • 1/2 cup plain yogurt
  • 1/4 cup honey
  • 4 tbsp fresh lemon juice divided
  • 4 tbsp olive oil divided
  • 2 medium sized rainbow beets scrubbed, thinly sliced
  • 2 carrots peeled, sliced thin
  • 2 tbsp chopped chives
  • 1 tbsp chopped mint
  • 2 tsp chopped parsley
  • pinch of kosher salt

Instructions

  • 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.
  • Serve pork cutlets topped with herb dressed beet and carrot salad.

Nutrition

Calories: 346kcal | Carbohydrates: 27g | Protein: 15g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 121mg | Potassium: 540mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5220IU | Vitamin C: 11.5mg | Calcium: 66mg | Iron: 1.5mg