Mustard-Crusted Roast Pork

Preheat oven to 375 degrees. Combine mustard and 3 teaspoons garlic in small bowl. Spread mustard mixture evenly over top and sides of both tenderloins. Combine thyme, black pepper and salt in small bowl; reserve 1 teaspoon mixture. Sprinkle remaining mixture evenly over tenderloins, patting so that seasoning adheres to mustard. Place tenderloins on rack in shallow roasting pan. Roast 25 minutes. Arrange asparagus and bell peppers in single layer in shallow casserole or 13x9–inch baking pan. Add ¼ cup broth, reserved thyme mixture and remaining 1 teaspoon garlic; toss to coat. Roast vegetables in oven alongside tenderloins 15 to 20 minutes or until thermometer inserted into center of pork registers 160 degrees F. and vegetables are tender [note: do not roast pork to more than 160 degrees or it will lose its tenderness]. Transfer tenderloins to carving board; tent with foil and let stand 5 minutes. Arrange vegetables on serving platter, reserving juices in dish; cover and keep warm. Add remaining ¾ cup broth and juices in dish to roasting pan. Place over range top burner; simmer 3 to 4 minutes or until juices are reduced to ¾ cup, stirring frequently. Carve tenderloins crosswise into ¼ inch slices; arrange on serving platter. Spoon juices over pork and vegetables. Makes 8 servings Option 1: Cut 5 large Golden Delicious apples, peel on, each cored, into wedges. Sprinkle with a little sugar, salt, and pepper. Place in layer in baking dish and roast pork on top of apples. Apples make a tasty accompaniment to the pork.