Source: dLife

Delicious tender roast pork served with bright colored vegetables

Servings

3 tbsp dijon mustard
4 tsp minced garlic , divided
2 lb pork tenderloin
2 tbsp ground thyme
1 tsp black pepper
0.5 tsp salt
1 lb asparagus spears, fresh, small , ends trimmed
2 medium red bell peppers , cut lengthwise into 1/2-inch-wide strips (or yellow)
1 cup low fat unsalted chicken broth , divided

1 Preheat oven to 375 degrees F to prepare for cooking.
2 In a small bowl combine mustard with 3 teaspoons garlic.
3 Take waxed paper and tenderloins on top, then take mustard mixture and spread evenly over top and sides of each tenderloin.
4 In a small bowl combine thyme, black pepper, and salt, reserving 1 teaspoon of the mixture.
5 Take remaining mixture and sprinkle evenly over tenderloins and pat so that the seasoning adheres to mustard.
6 Put rack in a shallow roasting pan and place tenderloins on top of rack and roast for 25 minutes.
7 In a shallow casserole dish or 13X9-inch baking pan arrange asparagus and bell peppers in single layer.
8 Take 1/4 cup broth and add to dish along with reserved thyme mixture and remaining 1 teaspoon garlic and toss to coat.
9 Place vegetables alongside pork tenderloins in oven and roast for 15 to 20 minutes or until vegetables are tender and thermometer inserted into pork center reads 160 degrees F.
10 Remove tenderloins from dish and place on carving board, tent pork with foil and let stand 5 minutes.
11 On a serving platter arrange vegetables and reserve juice in dish then cover and keep warm.
12 Take remaining 3/4 cup broth and add with juices in dish to the roasting pan.
13 Place roasting pan over range-top burners and allow mixture to simmer over medium-high heat 3 to 4 minutes or until juices become reduced to 3/4 cup, making sure to stir frequently.
14 Carve tenderloin crosswise into slices that are 1/4-inch thick and arrange on serving platter.
15 Take juices and spoon over tenderloin and vegetables.