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Mustard-Crusted Roast Pork Tenderloin & Vegetables

3 tablespoons Dijon mustard 
4 teaspoons minced garlic, divided 
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 

Preheat oven to 375F. 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 minutes
Arrange asparagus and bell peppers in single layer in shallow casserole or 139-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 to 20 minutes or until thermometer inserted into center of pork registers 160F and vegetables are tender
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 3/4 cup broth and vegetable juices in to roasting pan
Place over range-top burners; simmer 3 to 4 minutes over medium-high heat or until juices are reduced to 3/4 cup, stirring frequently
Carve tenderloin crosswise into 1/4-inch-thick slices; arrange on serving platter
Spoon juices over tenderloin and vegetables

Food exchange per serving 1 vegetable 3 meat
Calories 182 Calories from Fat 23 % Total Fat 5 g Saturated Fat 2 g 
Cholesterol 65 mg Carbohydrate 8 g Fiber 1 g Protein 27 g Sodium 304 mg

Courtesy Diabetic Cooking

Serves 8