Best 2 Honey Turmeric Pork With Beet And Carrot Salad Recipes

Indulge in a symphony of flavors with our honey turmeric pork, an exquisite dish that tantalizes your taste buds. The tender pork, marinated in a harmonious blend of aromatic spices and herbs, is roasted to perfection, revealing a succulent and juicy interior. Accompanying this delectable pork is a vibrant and refreshing beet and carrot salad, a symphony of colors and textures that adds a delightful crunch and sweetness to the meal.

The honey turmeric pork recipe features a detailed guide on selecting the ideal pork cut, preparing the marinade with a harmonious blend of honey, turmeric, garlic, ginger, and a symphony of spices, and roasting the pork to achieve a tender and succulent texture.

The beet and carrot salad recipe complements the pork perfectly, providing a refreshing and colorful contrast. It features a step-by-step guide on preparing the vibrant dressing, selecting the freshest beets and carrots, and assembling the salad for a visually appealing and flavorful presentation.

Our honey turmeric pork with beet and carrot salad is a culinary masterpiece that promises an unforgettable dining experience. Embark on this culinary journey and discover a world of flavors that will leave you craving for more.

Here are our top 2 tried and tested recipes!

HONEY-TURMERIC PORK WITH BEET AND CARROT SALAD

Honey-Turmeric Pork with Beet and Carrot Salad image

Provided by Alison Roman

Categories Pork Kid-Friendly Yogurt Beet Carrot Bon Appétit Small Plates

Yield 4 Servings

Number Of Ingredients 13

Ingredients

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

BALSAMIC HONEY PORK TENDERLOIN

Balsamic Honey Pork Tenderloin image

Make and share this Balsamic Honey Pork Tenderloin recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Pork

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 pork tenderloin
3 tablespoons liquid honey
3 tablespoons mustard (use the "grainy" kind for this)
3 tablespoons balsamic vinegar
3 tablespoons oil (can use olive or vegetable oil)
2 tablespoons minced fresh garlic (or to taste)
2 green onions, finely chopped
1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

To make the marinade; mix the honey, mustard, balsamic vinegar, oil, garlic, green onions and pepper in a large bowl.
Add in the pork tenderloins, and turn to coat.
Cover and place in the refrigerator for 24 hours.
When ready to cook the pork, remove from the fridge and reserve the marinade liquid.
Place the pork on the grill, and brush with reserved marinade.
Close the grill lid and cook, turning and basting one or two times.
Cook for about 18-20 minutes, or until inside has a hint of pink.
Transfer pork to a cutting board, and let rest for 10 minutes.
Slice into about 1/2-inch slices (or smaller).
Serve on a platter with roasted potatoes.

Nutrition Facts : Calories 155.2, Fat 10.6, SaturatedFat 1.4, Sodium 128.7, Carbohydrate 16.1, Fiber 0.8, Sugar 13.5, Protein 0.9

Tips:

Choose fresh and high-quality ingredients. This will ensure that your dish is as flavorful and delicious as possible. Look for pork that is a deep pink color with no signs of graying or browning. The beets and carrots should be firm and brightly colored.
Don't be afraid to adjust the ingredients to your liking. If you don't like spicy food, you can reduce the amount of turmeric in the marinade. You can also add more honey or maple syrup if you prefer a sweeter dish.
Be patient when cooking the pork. It is important to cook the pork over low heat so that it has time to become tender and juicy. Don't rush the process, or you will end up with dry, tough pork.
Serve the pork with a variety of sides. This dish is great with roasted vegetables, mashed potatoes, or rice. You can also serve it with a simple green salad.

Conclusion:

This honey turmeric pork with beet and carrot salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your liking. So next time you are looking for a new and exciting recipe to try, give this one a try. You won't be disappointed!