Honey-Turmeric Pork Tenderloin with Rainbow Salad

I have a subscription to Bon Appétit, and love to ogle their pictures of food, thinking how lovely it would be to try the recipes at home, but often the months go by without me managing to do so. I’ve challenged myself to try to cook one new recipe, or find inspiration for a new recipe from there, once a month. Shouldn’t be too difficult! Inspirations came in the previous months with the cherry pie and the salmon cakes.

On the weekend we’re able to put a bit more effort into making dinner, as we generally just have more time – we often start talking about “what to have for dinner” while we’re eating breakfast! I was mulling over two pork recipes that looked tasty and showed Jonty the pictures of both, asking him to pick one.  Honey-turmeric pork, it is! The other one involved cherries and looked equally delicious, so has been earmarked for another time.

The original recipe calls for boneless pork shoulder, but I went with a tenderloin instead, which worked just fine. In order to make the cooking time short (to avoid burning the honey in the marinade), flatten the pork until it’s about 1-cm thick.

… OR…

You can be like me, and not flatten the pork enough, realize that the marinade is causing the meat to burn on the grill pan long before the meat is cooked properly, then have to finish it off in the oven. Regardless of your method, the final outcome is pretty tasty 🙂

Quick note – I purchased the tenderloin from the butcher, so it was wrapped in the brown butcher paper. To flatten the meat, I simply wrapped the butcher paper around the pork and whacked it with a rolling pin until it was suitably flattened.

ClimbEatCycleRepeat.com | Honey-turmeric pork tenderloin with a rainbow salad

If you have the time, whisk together the marinade and pour over the meat to let it do its thing for a few hours. The original recipe said anywhere from 15 minutes to 12 hours, and I left mine to hang out in the fridge for about 4 hours.

ClimbEatCycleRepeat.com | Honey-turmeric pork tenderloin with a rainbow salad

I left the salad up to Jonty. He did a mix of carrots, beets, peppers, a bunch of herbs, and some fresh lemon juice. Super simple, but super tasty!

ClimbEatCycleRepeat.com | Honey-turmeric pork tenderloin with a rainbow salad

We would definitely make this again, but next time we might use 3/4 of the marinade for the pork, and save the rest to drizzle over the pork at the end… or even to baste onto the pork before it goes into the oven (assuming I don’t flatten it enough… again…).

ClimbEatCycleRepeat.com | Honey-turmeric pork tenderloin with a rainbow salad

This meal was nice and light, and super flavourful!

ClimbEatCycleRepeat.com | Honey-turmeric pork tenderloin with a rainbow salad

Honey-Turmeric Pork Tenderloin with Rainbow Salad
Nutrition Information
  • Serves: 2
  • Serving size: ½ recipe
  • Calories: 354
  • Fat: 10.2 g
  • Saturated fat: 2.6 g
  • Carbohydrates: 23.2 g
  • Sugar: 16.7 g
  • Sodium: 151.3 mg
  • Fiber: 4 g
  • Protein: 42.3 g
  • Cholesterol: 115.6 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
For the marinade:
  • 350 - 400 g pork tenderloin
  • 1 clove garlic, finely minced
  • ½ tsp ground turmeric
  • ½ tsp sea salt
  • ¼ cup plain, non-fat Greek yogurt
  • 1 tbsp liquid honey
  • ½ tbsp fresh lemon juice
For the Salad:
  • 1 medium carrot, julienned
  • 1 red pepper, juilienned
  • ¼ medium head red cabbage, thinly sliced
  • ¼ cup fresh cilantro, finely chopped
  • ¼ cup fresh basil, finely chopped
  • ½ tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice (basically, the unused juice from the marinade
  1. Flatten the pork between butcher paper (or 2 sheets of plastic wrap) to 1-cm thick*.
  2. Whisk the garlic, turmeric, salt, yogurt, honey, and ½ tbsp lemon juice in a small bowl. Place the flattened pork into a flat glass container (or large resealable bag), and spoon the marinade over to fully coat the meat. Let sit at least 10 minutes, and up to 12 hours, covered, in the fridge.
  3. Heat a large skillet over medium heat and add a spray of oil. Remove the tenderloin from the marinade, letting excess drip off, and cook until browned (about 3 minutes per side).
  4. Mix the salad together and let sit while the tenderloin is cooking (the longer it sits, the more time the flavours have to develop). Slice the tenderloin into strips, and serve over the salad.
If you prefer to keep the tenderloin a bit thicker (3-cm or so, like I did), start by browning the meat over medium heat for 3 minutes per side in an oven-proof skillet, then place the skillet in the oven (pre-heated to 400°F) for 10 minutes, or until your meat is cooked through.