Roast Pork with Warm Chickpea-Arugula Salad

• 6 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
• 1 Tbsp. fresh thyme, divided
• 1 pork tenderloin (1 lb./450 g)
• 1 red pepper, cut into thin strips
• 1/2 cup sliced red onions
• 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
• 4 cups loosely packed arugula, coarsely chopped

1. Mix 1/4 cup (4 Tbsp.)
2. dressing and 2 tsp.
3. thyme; pour over meat in shallow dish.
4. Turn to evenly coat meat.
5. Refrigerate 15 min.
6. to marinate.
7. Heat oven to 400 degrees F. Remove meat from marinade; place in roasting pan sprayed with cooking spray.
8. Discard marinade.
9. Bake 25 to 30 min.
10. or until meat is done (160 degrees F).
11. Transfer to cutting board; tent with foil.
12. Let stand 10 min.
13. Meanwhile, heat remaining dressing in large nonstick skillet on medium-high heat.
14. Add peppers and onions; cook and stir 1 min.
15. Add chickpeas; stir.
16. Cook 3 to 4 min.
17. or until heated through, stirring frequently.
18. Remove skillet from heat.
19. Add arugula; mix lightly.
20. Slice meat; place on platter.
21. Sprinkle with remaining thyme.
22. Serve with chickpea mixture.

dressing, fresh thyme, pork tenderloin, red pepper, red onions, arugula

Taken from www.kraftrecipes.com/recipes/roast-pork-warm-chickpea-arugula-salad-136974.aspx (may not work)