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Honey-Turmeric Pork with Beet and Carrot Salad

Honey-Turmeric Pork with Beet and Carrot Salad



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A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

Ingredients

  • 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, finely grated
  • 1½ teaspoons finely grated peeled turmeric or ½ ground turmeric
  • ½ cup plain whole-milk yogurt
  • 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

Recipe Preparation

  • 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.

  • Do Ahead: Pork can be marinated 12 hours ahead. Chill.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 570 Fat (g) 33 Saturated Fat (g) 9 Cholesterol (mg) 140 Carbohydrates (g) 30 Dietary Fiber (g) 3 Total Sugars (g) 24 Protein (g) 41 Sodium (mg) 200Reviews SectionHaven't yet made it, but I observe that the range for marination of 10 minutes to 12 hours is a bit strange. Maybe you want to clarify that. 12 hours seems entirely too long for such a thin piece of meat.

Honey-Turmeric Pork with Beet and Carrot Salad

A little honey in the marinade helps these cutlets caramelize guaranteeing they'll be nicely browned despite the super-short cooking time.

• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 4

• 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces
• Kosher salt and freshly ground black pepper
• 2 garlic cloves, finely grated
• 1½ teaspoons finely grated peeled turmeric or ½ ground turmeric
• ½ cup plain whole-milk yogurt
• ¼ cup honey
• 2 tbsps (or more) fresh lemon juice, divided
• 2 tbsps vegetable oil
• 3 small beets, scrubbed, thinly sliced
• 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
• 2 tbsps finely chopped fresh chives
• 2 tbsps olive oil
• Flaky sea salt


Turmeric (No Booze!) Drink Recipes

Ginger Turmeric Lemon Tea by Slow The Cook Down

This easy turmeric tea recipe is made with simple and fresh ingredients. Ginger, honey and lemon combine with spices to create an anti-inflammatory hot drink that helps to boost your immune system. Perfect if you are fighting a cold or want to soothe a sore throat. Full of health benefits and great for a detox. Ready to drink in less than 5 minutes.

Anti Inflammatory Smoothie by Slow The Cook Down

This super refreshing and zingy Anti Inflammatory Smoothie is not only super tasty but it’s amazingly good for you as well! This drink is packed full of fresh ingredients that will brighten your skin and leave you feeling energized.

This immune booster shot recipe has everything you need to raise that immune system and fight off viruses come cold and flu season! With everything from garlic and ginger, to lemon and orange juice, to apple cider vinegar, honey, and turmeric, it’s jam packed with immune boosting ingredients.

Turmeric Beet Juice by Cafe Johnsonia

Pep up your fresh beet juice by adding in fresh ginger, turmeric, cilantro, lemon, and a good pinch of black and cayenne peppers. This Turmeric Beet Juice is like the ultimate cleanse juice. Each ingredient helps aid your body in its natural detoxification process. It is also chockfull of vitamins and nutrients with anti-oxidant and anti-inflammatory benefits. And furthermore, it’s really tasty!

Vanilla Turmeric Latte by Ambitious Kitchen

Creamy turmeric latte with hints of vanilla, cinnamon, nutmeg and cardamom. There’s a sprinkle of cinnamon on top and a golden hue that makes me feel like I’m drinking a cup of sunshine. Golden milk moustaches all around.


Tasty Ways to Add Beets to Your Daily Diet

Beets are widely-established as one of the greatest superfoods. Packed with plant compounds, minerals, and vitamins, the effects beets can have on the human body are profound. However, survey results published earlier this year indicated that beets are among Americans’ three least favorite vegetables. So why aren’t more Americans eating this veggie? Perhaps most find the taste of raw beets unappetizing. If that’s the case, we’re here to provide you with some delicious ways to eat and drink this excellent superfood, each sure to please the taste buds and nourish the body.

Beet-Focused Recipes

It’s clear that many understand the natural medicinal benefits found in this super veggie. Some of our favorite tasty beet-recipes include:

Adding a Beet Supplement

If cooking beet-friendly recipes or eating raw beets isn’t the solution for you, consider adding a supplement to your diet. Not only will this cut down on time preparing beet-heavy meals, but consuming beets through a natural supplement will allow your body to digest a substantially higher amount of beets per serving.

Are you ready to feel your best? Put your health in your hands with KaraMD’s UltraBeets. Benefits you may experience with UltraBeets include:

  • Improved blood flow throughout the body
  • A lower blood pressure
  • Reduced or less frequent inflammation
  • Increased source of antioxidants
  • A supported circulatory system which is critical for heart health, blood pressure, and energy/stamina/endurance
  • Increased energy and Nitric Oxide levels

Are you ready to add beets to your diet? Let us know how you’ve chosen to include this great vegetable in your meals!


Why does turmeric work?

Turmeric contains a compound called curcumin – that is what gives turmeric that striking yellow colour.

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects & is a powerful antioxidant.

Turmeric (therefore curcumin) is natural, affordable & available from most grocery stores.

Most of the studies examining the health benefits of turmeric were based on a dosage of around 1 gram of curcumin each day.

Curcumin only makes up around 3% of turmeric by weight & it is poorly absorbed by the bloodstream.

If you want to know how to use turmeric for pain – good news – science has found a way to help you (which backs up what the Indians have known for years).

Cooking with turmeric might help you to unlock some of the health benefits.

A British study found that people who cooked with a teaspoon of turmeric everyday demonstrated a slight change in their genetic code that may lower the risk of developing cancer.

Why would cooking turmeric help?

Turmeric is fat-soluble – so by binding to fat it is easier for your body to absorb.

Studies have also found that piperine – a substance found in black pepper – helps the absorption of curcumin by up to 2000%.

So cooking with turmeric the way the Indian’s have for thousands of years may help to activate the pain-relieving power of turmeric.

If nothing else – it is a great excuse to eat some yummy healthy Asian style food.

You can always eat a good old curry – try to opt for lower fat varieties that have a tomato rather than a cream base.

For more general advice on the chronic pain diet, you might like this.


Balsamic Roast Pork Tenderloin

This Balsamic Roast Pork Tenderloin looks like you spent a lot of time on it, but it’s on the table in 35 minutes. Check out my new video to show you how easy this comes together! Pan seared then popped in the oven to finish off and caramelize, a heavenly balsamic and caper pan sauce finish this off for a spot on Italian influenced dinner.

This pork tenderloin is one of those recipes that has been in dinner rotation for quite some time in this house and I can almost guarantee it will in yours once you realize how good it is, and with minimal effort.

I often am asked what do I cook on a regular day? What do you guys eat?

The meals are of course most of what you see here on the site, after many a taste test, but there’s also the tried and true classics like this Balsamic Roast Pork Tenderloin that I’m sharing with you guys today.

A quick paste rub on the pork made up of olive oil, minced garlic, lemon zest and fresh rosemary. A pinch of kosher salt and fresh cracked black pepper and you’re good to go.

Sear these pork tenderloins in a hot skillet until browned on all sides for 2+ minutes until golden brown. I love all the caramelized, crispy bits on the outside of the pork.

These get popped in the oven, in the same pan mind you, to finish off cooking and in 35 minutes total you are sinking your teeth into a wonderful dinner.

BUT, you gotta make the pan sauce. It’s all about the pan sauce people. Beef stock, balsamic vinegar and reduce. Add the butter, swirl to emulsify (thicken) off the heat and add the capers. Spoon over the rested pork and call me later to thank.

I love capers and when I was first introduced to them it was in a Beurre Blanc at a restaurant called Piret’s. It’s a white wine and butter emulsified sauce, which really means a warm, thick butter sauce usually made with a reduction of vinegar and or white wine and shallots. I used to make a batch and dip fresh, crusty French bread in it and be in heaven.

Capers are fantastic in Veal Piccata, on Lemon Chicken and this wonderful and in this flavorful pork tenderloin recipe they are a knockout. That added something! Nuanced here with balsamic vinegar, fresh herbs and lemon, it creates a wonderful palette explosion.

I serve this pork tenderloin with roasted vegetables or a nice salad. Don’t overcook your pork, keep it nice and moist, not dried out. Internal temp should be between 145°-160°F and allow meat to rest at least 3 minutes while your making the pan sauce.

This Balsamic Roast Pork Tenderloin was previously posted back when I first started this site at the end of 2013, but has revised copy and updated photos and video.

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.


Four Buzzworthy Honey Recipes

From cooking to traditional medicine, honey has been used by countless cultures for over 2,500 years. According to English food writer Nigel Slater, “the notion of a foodstuff made by plump and beautiful insects whose furry coats are scented with the lavender and dog roses they have visited is as romantic as any food could get.” It’s something to think about the next time you add some honey to your afternoon tea.

Honey is an excellent source of vitamins and minerals, including Vitamin C, calcium, and iron. It helps maintain blood sugar levels, muscle recuperation, and glycogen restoration and contains antioxidants that help clear free radicals from the body. And while honey is good for you, honeybees are good for the planet . Bees are responsible for pollinating roughly 400 different agricultural types of plants. Without bees, agricultural goods like broccoli, asparagus, cucumbers, pumpkins, blueberries and cantaloupes wouldn’t exist.

With everything from appetizers to desserts, these four buzzworthy dishes use the deliciously sweet flavors of honey.


The Bitten Word

Let's list off some things we loved from the past week:

1. We saw Taylor Swift in concert last night at Nationals Stadium in DC. She was amazing! Lorde made a surprise appearance! We screamed our heads off.

2. We both just read/reread To Kill a Mockingbird, in light of Go Set of Watchman's being published today. We'd forgotten what a beautifully written book that is. [Though we must confess to being very nervous about Watchman. ]

3. We treated ourselves to some gelato from Dolcezza, in Dupont Circle. We had a scoop of Valrhona Chocolate Amargo and a scoop of Georgia Butter Pecan and it was phenomenal. Gelato in the summer makes everything right with the world.

Yep, those are some things we really loved about the past week.

Now let's talk about this pork.

We wanted very much to like this pork. It's got all the makings of a success for us: familiar ingredients, but with a new twist. In this case, that means seared pork with a honey-turmeric spice blend.

But we ultimately didn't really like much about this dish.

For starters, the meat itself: We were intrigued by the idea of a quick-cook method for pork shoulder. Usually that's a cut that requires low-and-slow braising to make it tender. This recipe has you pound slices of the shoulder thin and then cook them for about 2 minutes per side.

But -- at least for us -- this was a shortcut that failed. Our meat was chewy and tough and unappetizing, which is pretty much exactly what we would have expected from cooking pork shoulder for 2 minutes per side. We're certain we didn't pound it thin enough, but we hammered that pork until our arms were tired and the beating sounds became intolerable, so we did our best. The pork shoulder just didn't do it for us here, but we think this would be much more successful with a pork chop or a pork loin.

And the flavors of the meat didn't win us over either. Clay found it bland and thought the turmeric got lost Zach just didn't care for the flavors.

The most random aspect of this dish, though, is the salad, a raw shaved-beet-and-carrot mix that's served on top of the meat. We're all for mixing textures in a dish, but this was too strange for us. The veggies taste fine: They're simply fresh carrots and beets with a little lemon and chives. Sliced very thin, they'd make a fine little picnic side dish. But here, it seems as if you took a cooked piece of meat and dumped some cold raw vegetables on top of it. It was odd.

So all in all, we thought this was pretty much a misfire.

Instead, let's just all imagine Taylor Swift reading to us from To Kill A Mockingbird while we eat some chocolate gelato.

What are your thoughts on rescuing this dish? Any tricks up your sleeve for turning this misfire into a hit?


(This photo: Christopher Testani/Bon Appétit)

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

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.

Do Ahead: Pork can be marinated 12 hours ahead. Chill.

Comments

Bon Appétit (July 2015) 

Let's list off some things we loved from the past week:

1. We saw Taylor Swift in concert last night at Nationals Stadium in DC. She was amazing! Lorde made a surprise appearance! We screamed our heads off.

2. We both just read/reread To Kill a Mockingbird, in light of Go Set of Watchman's being published today. We'd forgotten what a beautifully written book that is. [Though we must confess to being very nervous about Watchman. ]

3. We treated ourselves to some gelato from Dolcezza, in Dupont Circle. We had a scoop of Valrhona Chocolate Amargo and a scoop of Georgia Butter Pecan and it was phenomenal. Gelato in the summer makes everything right with the world.


Photo By Alex Lau, Food Styling By Molly Baz, Prop Styling By Emily Eisen By Molly Baz 6 Servings Ingredients 4 cups frozen pineapple chunks (about 22 oz.)2½ cups coconut water1 1½ " piece ginger, peeled, finely grated½ tsp. kosher salt¾ tsp. ground turmeric, plus more for serving Method Step 1 Blend pineapple, coconut water, &hellip Continue reading Inflammation-Busting Pineapple Slushy

Written by Kris Gunnars, BSc on July 13, 2018 Turmeric may be the most effective nutritional supplement in existence. Many high-quality studies show that it has major benefits for your body and brain. Here are the top 10 evidence-based health benefits of turmeric. 1. Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties Turmeric is the &hellip Continue reading 10 Proven Health Benefits of Turmeric and Curcumin