Food Network Magazine - (02)February 2020

TURKEY-KALE SANDWICHES

WITH PEPPER MAYONNAISE
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

2 teaspoons extra-virgin olive oil
4 slices bacon
1 pound turkey cutlets
½ teaspoon paprika
¼ teaspoon dried thyme
Kosher salt and freshly ground pepper
⅓ cup light mayonnaise
2 tablespoons jarred chopped hot peppers
3 cups finely chopped kale (about 3 ounces)
8 thin slices multigrain bread, toasted
Baked potato chips, for serving

1. Heat 1 teaspoon olive oil and the bacon in a large nonstick
   skillet over medium heat. Cook, turning occasionally, until crisp,
   12 to 15 minutes. Remove and drain on paper towels, leaving the
   drippings in the pan.


2. Season the turkey cutlets on both sides with the paprika, thyme
   and a generous pinch each of salt and pepper. Increase the skillet
   heat to medium high. Add the turkey and cook, turning once, until
   just cooked through, 6 to 8 minutes. Transfer to a cutting board;
   reserve the pan drippings.


3. Mix the mayonnaise and chopped peppers in a small bowl;
   season with salt and pepper and set aside. Put the kale in a
   medium bowl; add a pinch of salt and the remaining 1 teaspoon
   olive oil and massage with your fingers until bright green and
   softened, about 1 minute.


4. Brush the bread with some of the reserved bacon drippings,
   then spread with the pepper mayonnaise. Mound the kale on
   4 bread slices. Cut the turkey into pieces so that it will fit on the
   bread and layer on top of the kale. Break the bacon in half and
   add to the sandwiches. Close with the remaining bread slices.
   Serve with chips.

Per serving: Calories 470; Fat 23 g (Saturated 6 g); Cholesterol 70 mg;
Sodium 934 mg; Carbohydrate 27 g; Fiber 5 g; Sugars 5 g; Protein 39 g

PORK TENDERLOIN

WITH ROASTED CABBAGE

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 small head green cabbage, cut into 8 wedges

4 tablespoons unsalted butter (2 tablespoons melted)

Kosher salt and freshly ground pepper

2 small pork tenderloins (about 1¾ pounds total), trimmed

2 teaspoons ground coriander

1 red bell pepper, finely chopped

1 small onion, finely chopped

2 cloves garlic, minced

½ teaspoon paprika

2 tablespoons white wine vinegar

1 teaspoon sugar

1 tablespoon chopped fresh parsley

1. Preheat the oven to 500 ̊. Place the cabbage on a baking sheet,
   leaving room for the pork. Brush the cabbage all over with the
   melted butter; season with salt and pepper. Roast 15 minutes.


2. Meanwhile, rub the pork with salt, pepper and the coriander.
   Melt 1 tablespoon butter in a large skillet over medium-high heat.
   Add the pork and cook, turning, until browned all over, 8 minutes
   (reduce the heat if the pork is getting too dark). Transfer the pork to
   the baking sheet with the cabbage; reserve the skillet. Roast the pork
   and cabbage together until a thermometer inserted in the center of
   the pork registers 145 ̊, 13 to 15 minutes; transfer to a cutting board.
   Continue roasting the cabbage until browned, 5 to 10 more minutes.


3. Melt the remaining 1 tablespoon butter in the reserved skillet
   over medium-high heat. Add the bell pepper, onion and garlic
   and season with salt and pepper. Cook, stirring occasionally, until
   the onion is soft, about 5 minutes. Add the paprika and stir until
   toasted, 30 seconds. Stir in the vinegar and sugar, then pour in
   ⅓ cup water, scraping up the bottom of the skillet. Cook until a
   thin sauce forms, 1 to 2 minutes; season with salt and pepper.


4. Slice the pork and divide among plates along with the cabbage.
   Spoon the bell pepper mixture over the pork; top with the parsley.
   Per serving: Calories 400; Fat 18 g (Saturated 9 g); Cholesterol 142 mg;
   Sodium 604 mg; Carbohydrate 17 g; Fiber 6 g; Sugars 9 g; Protein 43 g

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 59