PREPARATION:

1. Preheat oven to 375°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 minutes.
2. Arrange asparagus and bell peppers 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.
3. Roast vegetables in oven, alongside pork tenderloins, 15 to 20 minutes or until thermometer inserted into center of pork registers 160°F 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.