Roast Pork with Warm Chickpea-Arugula Salad

  1. Mix 1-1/2 cups (375 mL) dressing and 1/3 oz.
  2. (10 g) thyme (or 1/4 cup 50 mL dressing and 2 tsp.
  3. 10 mL thyme for trial recipe) until blended; pour over meat in shallow dish.
  4. Turn to evenly coat meat.
  5. Refrigerate 15 min.
  6. to 1 hour to marinate.
  7. Remove meat from marinade; discard marinade.
  8. Place meat in roasting pan sprayed with cooking spray.
  9. Bake in 400 degrees F (200 degrees C) standard oven 25 to 30 min.
  10. or until done (160 degrees F/71 degrees C).
  11. Transfer meat to cutting board; tent with foil.
  12. Let stand 10 min.
  13. before slicing.
  14. Meanwhile, heat remaining 3/4 cup dressing (or remaining 2 Tbsp.
  15. 30 mL dressing for trial recipe) in large nonstick skillet on medium-high heat.
  16. Add peppers and onions; saute 1 min.
  17. Stir in chickpeas; cook 5 min.
  18. or until heated through, stirring frequently.
  19. Remove from heat.
  20. Add arugula; mix lightly.
  21. Transfer to platter.
  22. Slice meat; place on platter over chickpea mixture.
  23. Sprinkle with remaining thyme.

dressing, thyme, pork tenderloin, red peppers, red onions, salt, arugula

Taken from www.kraftrecipes.com/recipes/roast-pork-warm-chickpea-arugula-salad-144470.aspx (may not work)

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