Pork Tenderloin with Sautéed Vegetables

Trim all fat from pork tenderloins. In 13" by 9" glass baking dish or large bowl, mix brown sugar, dry mustard, balsamic vinegar, and soy sauce. Add pork tenderloins, turning to coat with mixture; set aside while preparing vegetables.

Cut carrots and celery into 1/4-inch-thick slices. Cut red and green peppers into 1/4-inch-wide strips. Cut onion and ginger into thin slices.

In nonstick 12-inch skillet over medium-high heat, in 2 teaspoons hot salad oil, cook carrots, celery, onion, ginger, and 1/2 teaspoon salt 10 to 12 minutes, until browned and tender-crisp; remove mixture to bowl. In same skillet, in 1 teaspoon hot salad oil, cook red and green peppers and 1/2 teaspoon salt until peppers are browned and tender-crisp. Return carrot mixture to skillet; keep warm.

Meanwhile, preheat broiler if manufacturer directs. Brush rack in broiling pan with some salad oil. Place tenderloins on rack; reserve marinade. With broiling pan 5 to 7 inches from source of heat, broil tenderloins 12 to 15 minutes, turning tenderloins once, until browned on the outside and still slightly pink in the center and temperature on meat thermometer reaches 155 degrees F (internal temperature of meat will rise to about 160 degrees F upon standing). Place marinade in 1-quart saucepan with 1/2 cup water; over high heat, heat to boiling. Reduce heat to medium-low; boil sauce 3 minutes.

Slice tenderloins. Arrange tenderloin slices, vegetable mixture, and dinner rolls on 6 warm dinner plates. Serve meat with sauce.