Preheat oven to 375 degrees. 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 13- by 9-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 160 degrees 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 juices in dish to roasting pan. Place over range-top burner(s); 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 slices; arrange on serving platter. Spoon juices over tenderloin and vegetables.

This recipe yields 8 servings.

Exchanges Per Serving: 3 Meat, 1 Vegetable.

Nutrition Facts: Calories 182; Calories from Fat 23%; Total Fat 5g; Saturated Fat 2g; Protein 27g; Carbohydrates 8g; Cholesterol 65mg; Sodium 304mg; Dietary Fiber 1g.