Bacon-Wrapped Turkey Tenderloins With Garlic Spinach

• 2 turkey tenderloins (8-10 oz. each)
• 8 slices bacon
• kosher salt and black pepper
• 1/4 cup extra-virgin olive oil, divided
• 1 tablespoon garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 (10 ounce) bags spinach, stemmed
• kosher salt
• lemon wedge

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. Saute turkey with 2 tablespoons oil in a saute 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 165u0b0.
3. Let turkey rest 3 minutes, then remove toothpicks.
4. Heat 2 tablespoons oil in same pan over medium-high heat. Stir in garlic and pepper flakes; saute just until fragrant.
5. Add spinach, tossing with tongs until wilted; season with salt.
6. Serve turkey with lemon wedges to squeeze over meat and garlic spinach.

turkey, bacon, kosher salt, extravirgin olive oil, garlic, red pepper, bags spinach, kosher salt, lemon wedge

Taken from www.food.com/recipe/bacon-wrapped-turkey-tenderloins-with-garlic-spinach-435742 (may not work)