NFT: Something terrific you've eaten recently? 1/24 Edition

Football's done, now we can back to the important stuff :)
Made my high-temp oven roasted ribs for my dtr's family Sunday. My SIL, who is a big bbq fan, really liked it.
Saturday was my wine dinner and my Momofuku slow roasted pork butt went over really well. Everyone took doggy bags home.
Last night I made an African dry-rubbed pork tenderloin with a nice sauce, along with a mashed butternut squash dish (which could easily be done with sweet potatoes instead). Recipes below. (I did the pork sous vide and then rubbed and seared. Also made half recipes of both for the 2 of us)

SUYA-SPICED PAN-ROASTED PORK TENDERLOINS (Milk Street)

Ingredients
2 TEASPOONS SWEET PAPRIKA
2 TEASPOONS GROUND GINGER
2 TEASPOONS GARLIC POWDER
2 TEASPOONS ONION POWDER
1/2 TEASPOON CAYENNE PEPPER
KOSHER SALT AND GROUND BLACK PEPPER
2 1 1/4-POUND PORK TENDERLOINS, TRIMMED OF SILVER SKIN AND HALVED CROSSWISE
2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
2 TEASPOONS PACKED LIGHT BROWN SUGAR
3/4 CUP LOW-SODIUM CHICKEN BROTH
4 TABLESPOONS (1/2 STICK) SALTED BUTTER, CUT INTO 8 PIECES AND CHILLED
2 TABLESPOONS LIME JUICE
1/3 CUP ROASTED, UNSALTED PEANUTS, FINELY CHOPPED
Directions
Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together the paprika, ginger, garlic powder, onion powder, cayenne and 1 teaspoon each salt and black pepper. Add the pork, turn to coat and massage the spice mixture into the meat. Let stand at room temperature for 15 minutes.
In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total. Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 140°F, 10 to 15 minutes.
Transfer the skillet to the stovetop (the handle will be hot). Using tongs, transfer the pork to a large plate and let rest for 10 minutes. Meanwhile, add the sugar and broth to the skillet. Bring to a simmer over medium-high, scraping up any browned bits, and cook until reduced to ½ cup and slightly thickened, about 2 minutes.
While whisking constantly, add the butter 1 piece at a time; add the next piece only after the previous one is almost fully incorporated. After all the butter is incorporated, stir in the lime juice and cook until a spatula drawn through the sauce leaves a trail, about 20 seconds.
Off heat, stir in the peanuts, then taste the sauce and season with salt and black pepper. Thinly slice the tenderloins and arrange on a platter. Stir any accumulated pork juices into the sauce, then spoon the sauce over the pork.
Tip: Don't add the butter all at once when making the pan sauce. Whisking it in 1 piece at a time creates an emulsified sauce that's glossy and velvety. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.

WINTER SQUASH WITH RAISINS, ALMONDS AND CARAMELIZED ONIONS (Milk Street)

Ingredients
1/4 CUP EXTRA-VIRGIN OLIVE OIL
2 MEDIUM YELLOW ONIONS, HALVED AND THINLY SLICED
2- TO 21/2-POUND BUTTERNUT SQUASH, PEELED, SEEDED AND CUT INTO 1-INCH CHUNKS
2 TABLESPOONS WHITE SUGAR
1 TEASPOON GROUND CINNAMON
1/4- 1/2 TEASPOON CAYENNE PEPPER OR ALEPPO PEPPER
KOSHER SALT AND GROUND BLACK PEPPER
1/2 CUP RAISINS
3 TABLESPOONS LEMON JUICE
1/3 CUP SLICED ALMONDS
3/4 CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, CHOPPED

Directions
In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions, cover and cook, stirring occasionally, until beginning to brown at the edges, about 6 minutes. Uncover and cook, now stirring often, until deep golden brown, 4 to 7 minutes; reduce the heat if the onions are browning too quickly
Stir in the squash, sugar, cinnamon and cayenne, followed by 1 cup water, 1 teaspoon salt and ¾ teaspoon black pepper. Bring to a simmer, then cover, reduce to medium and cook, stirring occasionally, until a skewer inserted into the squash meets no resistance, 20 to 25 minutes
Meanwhile, in a small microwave-safe bowl, stir together the raisins and lemon juice. Cover and microwave on high until the raisins are plump, about 1 minute; set aside. In a small skillet over medium, toast the almonds, stirring often, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl; set aside
When the squash is tender, remove the pan from the heat. Using a large spoon or a potato masher, mash the squash to a coarse puree. Stir in half the parsley; taste and season with salt and black pepper. Transfer to a serving dish, then top with the raisins and any lemon juice remaining in the bowl. Sprinkle with the almonds and remaining parsley

What about you? Anything terrific you've made or ordered in, or had at a restaurant or friend's house? Drinks included.