Roast Pork with Warm Chickpea-Arugula Salad
- 2-1/4 cups Kraft Balsamic Vinaigrette Dressing, divided
- 6 Tbsp. fresh thyme leaves, chopped, divided
- pork tenderloin
- 1-1/2 qt. red peppers, cut into thin strips
- 3 cups red onions, sliced
- 3 qt. canned no-salt-added chickpeas (garbanzo beans), rinsed
- 6 qt. arugula, loosely packed, coarsely chopped
- Mix 1-1/2 cups (375 mL) dressing and 1/3 oz.
- (10 g) thyme (or 1/4 cup 50 mL dressing and 2 tsp.
- 10 mL thyme for trial recipe) until blended; pour over meat in shallow dish.
- Turn to evenly coat meat.
- Refrigerate 15 min.
- to 1 hour to marinate.
- Remove meat from marinade; discard marinade.
- Place meat in roasting pan sprayed with cooking spray.
- Bake in 400 degrees F (200 degrees C) standard oven 25 to 30 min.
- or until done (160 degrees F/71 degrees C).
- Transfer meat to cutting board; tent with foil.
- Let stand 10 min.
- before slicing.
- Meanwhile, heat remaining 3/4 cup dressing (or remaining 2 Tbsp.
- 30 mL dressing for trial recipe) in large nonstick skillet on medium-high heat.
- Add peppers and onions; saute 1 min.
- Stir in chickpeas; cook 5 min.
- or until heated through, stirring frequently.
- Remove from heat.
- Add arugula; mix lightly.
- Transfer to platter.
- Slice meat; place on platter over chickpea mixture.
- 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)