Pork Skillet with Chickpeas, Carrots & Raisins

• 1/3 cup KRAFT Zesty Italian Dressing, divided
• 2 lb. pork tenderloin, cut into 1/4-inch-thick slices, divided
• 5 carrots, peeled, diagonally cut into thin slices Target 2 lb For $3.00 thru 02/06
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 Tbsp. flour
• 1/2 tsp. crushed red pepper
• 1 can (15 oz.) chickpeas (garbanzo beans), drained
• 1 can (14 oz.) fat-free reduced-sodium chicken broth
• 1/2 cup raisins
• 1/2 cup chopped PLANTERS Walnuts
• 1/4 cup chopped fresh cilantro
• 1 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• 4 cups hot cooked long-grain white rice

1. Heat half the dressing in large skillet on medium heat.
2. Add half the meat; cook 2 min.
3. on each side or until each piece is browned on both sides.
4. Transfer to bowl; cover.
5. Repeat with remaining dressing and meat.
6. Add carrots and onions to skillet; cook 2 to 3 min.
7. or until crisp-tender, stirring occasionally.
8. Stir in flour and crushed pepper; cook 1 min., stirring constantly.
9. Stir in chickpeas, broth and raisins.
10. Bring to boil.
11. Return meat to skillet; cover.
12. Simmer on low heat 10 min.
13. or until meat is done.
14. Remove from heat.
15. Stir in nuts, cilantro and zest.
16. Serve over rice.

italian dressing, pork tenderloin, carrots, onion, flour, red pepper, chickpeas, chicken broth, raisins, walnuts, fresh cilantro, lemon zest, hot cooked

Taken from www.kraftrecipes.com/recipes/pork-skillet-chickpeas-carrots-raisins-111651.aspx (may not work)