Turmeric Honey Pork with Salad


  • 1¼ pounds boneless pork shoulder, fat trimmed to ¼ inch, cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, finely grated
  • ½ tsp Naturevibe turmeric powder
  • ½ cup plain whole-milk yogurt
  • ¼ cup honey
  • 2 tablespoons fresh lemon juice
  • 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


  1. Pound pork between 2 sheets of plastic wrap to ¼" thick; season with kosher salt and pepper.
  2. Whisk garlic, Naturevibe turmeric powder, yogurt, honey, and 1 tbsp. lemon juice in a small bowl; season with kosher salt and pepper.
  3. Place cutlets in a large re-sealable bag. Add yogurt mixture, seal bag, and toss to coat. Let it sit at least 10 minutes.
  4. 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.
  5. Wipe out skillet; repeat with remaining cutlets and 1 tbsp. vegetable oil.
  6. Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 tbsp. lemon juice in a small bowl.
  7. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.