Bacon-Wrapped Turkey Tenderloins With Garlic Spinach

• turkey tenderloins↗2

  (8-10 oz. each)

• bacon↗8 slices
• kosher salt and black pepper
• extra-virgin olive oil↗1⁄4 cup

  divided

• garlic↗1 tablespoon

  minced

• red pepper flakes↗1⁄2 teaspoon
• spinach↗2 bags

  stemmed

• kosher salt↗
• lemon wedge

Step-by-step instructions

1. 1

   Cut each tenderloin crosswise into 4 steaks. Wrap each with a strip of bacon, securing it with a toothpick; season with salt and pepper.

2. 2

   Sauté turkey with 2 tablespoons oil in a sauté pan over medium-high heat until golden brown, about 3 minutes per side. Turn filets on edges and brown the bacon all around, 3–4 minutes. Turkey is done when it reaches an internal temperature of 165°.

3. 3

   Let turkey rest 3 minutes, then remove toothpicks.

4. 4

   Heat 2 tablespoons oil in same pan over medium-high heat. Stir in garlic and pepper flakes; sauté just until fragrant.

5. 5

   Add spinach, tossing with tongs until wilted; season with salt.

6. 6

   Serve turkey with lemon wedges to squeeze over meat and garlic spinach.