2 whole well-trimmed pork tenderloins, about 1 pound each
2 tablespoons dried thyme leaves
1 teaspoon black pepper
1/2 teaspoon salt
1 pound asparagus spears, ends trimmed
2 red or yellow bell peppers (or one of each), cut lengthwise into 1/2 inch wide strips
1 cup fat-free, reduced sodium chicken broth, divided
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Let's Make It
Preheat oven to 375 degrees F. Combine mustard and 3 teaspoons garlic in small bowl. Place tenderloins on waxed paper; 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 min.
Arrange asparagus and bell pepper in single layer in shallow casserole or 13x9 inch baking pan. Add 1/4 cup broth, reserved thyme mixture and remaining 1 teaspoon garlic; toss to coat. Roast vegetables in oven alongside pork tenderloins 15-20 min. or until thermometer inserted into center of pork registers 160 degrees F and vegetables are tender.
Transfer tenderloins to carving board; tent with foil and let stand 5 min. Arrange vegetables on serving platter reserving juices in dish; cover and keep warm. Add remaining 3/4 cup broth and juices in dish to roasting pan. Place over range top burners; simmer 3-4 min. over medium-high heat or until juices are reduced to 3/4 cup, stirring frequently. Carve tenderloin crosswise into 1/4 inch slices; arrange on serving platter. Spoon juices over tenderloin and vegetables.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.