Thai Peanut & Spice-Encrusted Pork Tenderloin

This is a really easy, delicious, and fast recipe using just a few ingredients.

It turned out great -- I recommend serving with large lettuce leaves, onions, spicy peanuts, cilantro, and spicy peanut sauce (I made some out of peanut butter, yogurt, and lots of spiciness w/ red pepper flakes, cayenne pepper, etc)

Pork tenderloin
Taste of Thai Spicy Peanut Bake
Olive oil
Minced garlic, salt, pepper

1. Coat tenderloins with olive oil, salt and pepper.
2. Rub minced garlic onto tenderloin
3. Coat tenderloins with as much of the Spicy Peanut Bake as will stick.
4. Bake on a foil-covered rimmed cookie sheet at 450 for 20 minutes, or until center of meat reaches 145 degrees.

Triple Mustard Salmon

This recipe is from my latest issue of Food and Wine and it is definitely a new favorite. I wasn't sure how it would turn out (too mustard-y? too bland?) but it is a perfect balance of flavors, and has an amazing crisp texture on the outside and soft warm wonderful fresh salmon goodness on the inside. I had to make a few tweaks from the orginal recipe (I think there may have been some errors with theirs...), and they are incorporated below.
This is also super fast and easy -- will definitely be doing this one again and again.

Ingredients
3 tablespoons toasted wheat germ
1 tablespoon yellow mustard seeds, crushed
2 6-8 ounce skinless salmon fillets
Salt and freshly ground pepper
2 1/2 tablespoons Dijon mustard
1 1/2 teaspoons dry mustard
1 tablespoon canola oil (or a healthy dose of Pam)

Directions

1. In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over each side of the fillets. Dip the fillets in the wheat germ mixture one side at a time until thickly coated.
2. In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.