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1
Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.
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2
Add red and green peppers; toss to mix.
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3
Cover and refrigerate 2 to 3 hours, stirring occasionally.
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4
Let stand 30 minutes at room temperature.
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5
Preheat oven to 425 degrees F.
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6
Salt and pepper meat and vegetables.
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7
Transfer just the vegetables and garlic to one large roasting pan or 2 13x9 inch roasting pans, dividing equally.
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8
Roast vegetables in preheated oven for 15 minutes.
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9
Push vegetables to one side.
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10
Add pork, one tenderloin to each pan if using two pans.
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11
Continue to roast just until pork juices run clear - 20 to 25 minutes.
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12
Do not overcook.
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13
Transfer meat and vegetables to a platter; keep warm.
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14
Discard garlic.
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15
If there are any browned bits in the roasting pan(s) place pan over high heat.
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16
Add a little chicken broth and scrape up browned bits from bottom.
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17
Add to medium size saucepan.
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18
Add chicken broth, reserving 1/4 cup, the Worcestershire and mustard.
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19
Boil for 2 minutes.
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20
Whisk together remaining 1/4 cup broth and cornstarch in small bowl until smooth with no lumps.
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21
Slowly whisk cornstarch mixture into sauce.
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22
Boil 1 minute until thickened, whisking constantly.
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23
Strain through sieve into a bowl; you should have about 3 cups.
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24
Season with salt and pepper and additional mustard if you wish.
