Pork tenderloin with a wet rub of dijon and whole grain German mustard, with a bit of caraway and celery seeds, garlic and onion powders, and paprika, seared, then roasted. Started caramelizing some onions before I seared the tenderloin, put them in the bottom of the roasting dish, then while tenderloin was resting, added the rest of the wet rub and a bit of cream to the roasting dish and it went back in the oven. Browned butter with sage spatzle and rotkohl from the freezer.