Honey Turmeric Pork Cutlet with Rainbow Beet and Carrot Salad
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
12 mins
-
Total Time
42 mins
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Servings
4 servings
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Calories
346 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
American
Honey Turmeric Pork Cutlet with Rainbow Beet and Carrot Salad
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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.
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Ingredients
- 1 lb pork shoulder Boston Butt, fat trimmed, cut into 4 pieces
- salt freshly cracked black pepper
- black pepper freshly cracked black pepper
- 2 garlic smashed, chopped, cloves
- 1/2 tsp Turmeric ground
- 1/2 cup PLAIN yogurt
- 1/4 cup honey
- 4 tbsp lemon juice divided, fresh
- 4 tbsp olive oil divided
- 2 beet scrubbed, thinly sliced, medium sized, rainbow variety
- 2 carrot peeled, sliced thin
- 2 tbsp chives chopped
- 1 tbsp mint chopped
- 2 tsp parsley chopped
- pinch 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 Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
27g
(9%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Cholesterol
50mg
(17%)
Sodium
121mg
(5%)
Potassium
540mg
(11%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
5220IU
(104%)
Vitamin C
11.5mg
(13%)
Calcium
66mg
(7%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 50mg | 17% |
| Sodium | 121mg | 5% |
| Potassium | 540mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 5220IU | 104% |
| Vitamin C | 11.5mg | 13% |
| Calcium | 66mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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