Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Tagines are one-pot wonders: There are lots of ingredients, but very little needs to be done to them before they go into the pot, and the finished stew always has layers of flavor.
