Mustard crusted pork tenderloin and vegetables (Paleo)

INGREDIENTS

• 2 pork tenderloins, about 1 lb each;
• 2 garlic cloves, minced;
• 2 tbsp dried thyme;
• 3 tbsp Dijon or homemade mustard;
• 1 lb asparagus, white ends trimmed;
• 2 bell peppers, seeded and sliced into
   ½-inch strips;
• 1 cup chicken stock;
• Cooking fat;
• 1 tsp freshly ground black pepper;
• ½  tsp sea salt.


PREPARATION
1 Preheat your oven to 375 F.

2 In a bowl, combine the garlic and ¾ of the mustard. Combine the dried thyme, black pepper
and sea salt in another bowl.

3 Place the tenderloins on a foil lined baking sheet
and rub the mustard mixture on the top and
sides of each tenderloin.

4 Sprinkle ¾ of the salt, pepper and thyme mixture over the tenderloins and pat them a bit in
order for the spices to stick to the mustard well.

5 Roast the tenderloins in the preheated oven for
25 minutes.

6 Place the asparagus and bell peppers in a single
layer in a baking dish and add ¼ cup chicken
stock, the rest of the spice and herb mixture and
the rest of the mustard mixture.

7 Place the vegetables in the oven with the tenderloins and roast for 15 to 20 minutes. At this
point the tenderloins should be well-cooked and
the vegetables should be tender.

8 Transfer the tenderloins to a cutting board and
let stand for 5 minutes.

9 Transfer the vegetables, without the liquid, to
plates and place the baking dish over a mediumhigh heat with the rest of the chicken stock.

10 Bring to a simmer and let simmer about 4 minutes, until reduced a bit.

11 Cut the tenderloins crosswise and place the
slices on the vegetables, topped off with the hot
liquid.