Instructions: Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.

Add red and green peppers; toss to mix. Cover and refrigerate 2 to 3 hours, stirring occasionally. Let stand 30 minutes at room temperature. Preheat oven to 425. Salt and pepper meat and vegetables. Transfer just the vegetables and garlic to one large roasting pan or 2 13" x 9" roasting pans, dividing equally. Roast vegetables in preheated oven for 15 minutes.

Push vegetables to one side. Add pork, one tenderloin to each pan if using two pans. Continue to roast just until pork juices run clear - 20 to 25 minutes. Do not overcook. Transfer meat and vegetables to a platter; keep warm. Discard garlic. If there are any browned bits in the roasting pan(s)

place pan over high heat. Add a little chicken broth and scrape up browned bits from bottom. Add to medium size saucepan. Add chicken broth, reserving 1/4 cup, the Worcestershire and mustard. Boil for 2 minutes. Whisk together remaining 1/4 cup broth and cornstarch in small bowl until smooth with no lumps. Slowly whisk cornstarch mixture into sauce. Boil 1 minute until thickened, whisking constantly. Strain through sieve into a bowl; you should have about 3 cups. Season with salt and pepper and additional mustard if you wish. To serve: Slice pork diagonally into thin medallions.

Spoon sauce over and serve with vegetables.

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