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

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)