Mustard Roast Pork

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Ingredients

• 3 tablespoons Dijon-style mustard
• 4 teaspoons minced garlic, divided
• 2 (1-pound) whole well-trimmed pork tenderloins
• 2 tablespoons dried thyme
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 pound green beans
• 1 small carrot, cut lengthwise into 1/8-inch-wide strips
• 1 cup chicken broth, divided

Directions

• 1
  Preheat oven to 375°F. Mix mustard and 3 teaspoons garlic in small bowl. Place tenderloins on waxed paper; spread mustard mixture evenly over both tenderloins. Mix thyme, pepper and salt in small bowl; reserve 1 teaspoon mixture. Sprinkle remaining mixture evenly over tenderloins. Place tenderloins on rack in shallow roasting pan. Roast 25 minutes.
• 2
  Arrange green beans and carrot in single layer in shallow casserole. Add 1/4 cup broth, reserved thyme mixture and remaining 1 teaspoon garlic; toss to coat thoroughly.
• 3
  Roast vegetables in oven alongside tenderloins until an instant-read meat thermometer inserted in the center of pork registers 160°F and vegetables are tender, 15 to 20 minutes. Place tenderloins on carving board; tent with foil. Let stand 5 minutes. Place vegetables in serving bowl; reserve juices. Add remaining 3/4 cup broth and reserved juices to roasting pan. Place over 2 burners; cook and stir over medium-high heat until reduced to about 3/4 cup, about 3 to 4 minutes. Carve tenderloins into 1/4-inch slices. Serve with juices and mashed potatoes, if desired.