Cooking for Two!

So I'm dating a wonderful guy, Bryan, and I find that I end up cooking for us alot. I am loving cooking for two! Enough leftovers for us to eat things during the week, but not so much that I'm sick of the food. Our most recent favorite has been The Spice-Crusted Pork Tenderloin from Cook's Illustrated Light and Healthy 2011 (magazine bought at the grocery store a few weeks back) It actually calls for it to be done on the grill, but we did it in the oven. I think next time I would sear it in the frying pan first and then finish it in the oven. Or grill would be really good too, it just wasn't quite grilling time here in Colorado.
Ingredients:
3 tablespoons mustard seeds
1 tablespoon cornmeal
1 tablespoon coriander seeds, cracked
1 teaspoon peppercorns, cracked
1 teaspoon Demerara sugar (sugar in the raw)
1 teaspoon kosher salt
2 (1 pd) pork tenderloins, silver skin removed, trimmed off all visiable fat
1/2 cup cornstarch
2 large egg whites
vegetable oil spray

This is simple... basically roll each pork tenderloin in cornstarch to help the egg whites adhere. Next, dip the tenderloins in lightly beaten egg whites, which will help adhere the spices. Gently press the spices onto the pork to ensure the crust stays put. Then I put it in the oven at 325, and cooked until meat was 140 degrees. It was moist, tender, and the spices were DELICIOUS! As a side note, I used probably a little more mustard seed then it calls for, and did not crack the coriander seeds (what happens when you are cooking at the BF house without all my tools). But nonetheless, it was WONDERFUL and BF wants me to cook this a lot more often! I have no problem with that. It probably would also go very well on beef too.