Roast Pork with Warm Chickpea-Arugula Salad

1. 1

   Mix 1-1/2 cups (375 mL) dressing and 1/3 oz.

2. 2

   (10 g) thyme (or 1/4 cup [50 mL] dressing and 2 tsp.

3. 3

   [10 mL] thyme for trial recipe) until blended; pour over meat in shallow dish.

4. 4

   Turn to evenly coat meat.

5. 5

   Refrigerate 15 min.

6. 6

   to 1 hour to marinate.

7. 7

   Remove meat from marinade; discard marinade.

8. 8

   Place meat in roasting pan sprayed with cooking spray.

9. 9

   Bake in 400 degrees F (200 degrees C) standard oven 25 to 30 min.

10. 10

    or until done (160 degrees F/71 degrees C).

11. 11

    Transfer meat to cutting board; tent with foil.

12. 12

    Let stand 10 min.

13. 13

    before slicing.

14. 14

    Meanwhile, heat remaining 3/4 cup dressing (or remaining 2 Tbsp.

15. 15

    [30 mL] dressing for trial recipe) in large nonstick skillet on medium-high heat.

16. 16

    Add peppers and onions; saute 1 min.

17. 17

    Stir in chickpeas; cook 5 min.

18. 18

    or until heated through, stirring frequently.

19. 19

    Remove from heat.

20. 20

    Add arugula; mix lightly.

21. 21

    Transfer to platter.

22. 22

    Slice meat; place on platter over chickpea mixture.

23. 23

    Sprinkle with remaining thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.