Honey-turmeric pork with beet and carrot salad:
1 1/4 pounds boneless pork shoulder , fat trimmed to 1/4", cut into 4 pieces1 1/2 teaspoons finely grated peeled turmeric or 1/2 teaspoon ground turmeric2 tablespoons vegetable oil3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonalPound 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.
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 , 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.
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