I’m proud to say that I’m living up to my commitment with eating a lighter diet after the holiday feeding frenzy and I’ve dropped a few pounds already. All it takes for me is a little momentum and I can stick with it. It actually feels great to be eating lots of fruit, vegetables, and lean meats. Holiday food is fun for a short period of time, but it’s always good to get back to healthy eating!
This might be one of the simplest dishes in terms of ingredients that I’ve ever posted. If you’re looking for a healthy, five-ingredient dinner (not counting salt and pepper), then this is the recipe for you. I really need to keep this one on my regular rotation of weeknight suppers.
Turkey tenderloins, much like chicken tenderloins, are breast meat, but much more tender than the larger breast portion. The bacon imparts a smoky flavor to the turkey, and if you’re careful to cook them to 160 degrees, they are juicy and deliciously tender.
2 tablespoons extra virgin olive oil
1 large or 2 small bunches of kale, thick stems removed and sliced
4 large cloves garlic, minced
Salt and pepper
Red pepper flakes
2 10-ounce turkey tenderloins, cut crosswise into 4 equal pieces each
6 to 8 slices bacon
Salt and pepper
1 tablespoon extra virgin olive oil
Heat olive oil in a large shallow pan over medium heat. Add garlic and saute for 30 seconds. Add kale to pan in batches, tossing regularly. When kale is wilted, add more and repeat until all kale is wilted. Season with salt, pepper, and red pepper flakes to taste.
1. Wrap each piece of turkey with bacon. Trim excess and wrap and tie with kitchen twine. Season with salt and pepper.
2. Heat olive oil in non-stick skillet over medium high heat. Place turkey filets in skillet and brown on each side for 3 to 4 minutes. Turn filets on their side to brown bacon. Turn every minute until bacon is browned on all sides. Reduce heat to low, cover skillet and for 5 to 8 minutes or until internal temperature reaches 160 degrees. Remove from pan and let turkey rest for 4 to 5 minutes.
3. Serve turkey filets atop sauteed kale.