Honey-Turmeric Pork with Beet and Carrot Salad

January 20, 2020
Created by Harmons
45 minutes
Serves 4
  • Marinade
  • 2 cloves garlic, minced
  • 1/2 tsp ground turmeric
  • 1/2 cup plain non-fat yogurt
  • 1/4 cup raw honey
  • 2 Tbsp fresh lemon juice
  • Salt and freshly ground pepper
  • 2 Tbsp vegetable oil
  • 1 1/4 lb pork tenderloin, silver skin removed
  • Salad
  • 1 pkg Harmons Beet Spirals
  • 3 small carrots, coarsely grated
  • 2 Tbsp minced fresh chives
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh lemon juice
  • Salt and freshly ground pepper

Preheat oven to 450°.

To make the marinade, in a small bowl, combine garlic, turmeric, yogurt, honey, lemon juice, and season with salt and pepper. Coat pork with marinade in a large resealable bag and let sit 15 minutes at room temperature.

To make the salad, in a bowl, combine beets, carrots, chives, olive oil, and lemon juice. Season with salt, pepper, and toss to combine.

Remove pork from marinade, letting excess drip off.

In a large oven-safe frying pan over medium-high heat, add vegetable oil. Season pork with salt and pepper and sear tenderloin on all sides until browned, about 2 minutes per side. Transfer pork to the oven and continue to cook until pork reaches an internal temperature of 145°, 10-15 minutes. Let rest for 10 minutes before slicing and serving with salad.