My mother is making three pork tenderloins for Christmas dinner, they are all pre-packaged and each is a different flavor. She says she wants me to make a lot of gravy when I come to help with dinner. I think what will come out of the pork will just be something watery and not enough grease for gravy...

Anyone ever made gravy from a tenderloin? Should we just (eep!) go for a jar? No one in my family is much of a foodie and would probably be content with that...*sigh*

We went to Le Creuset last night and had a little shopping spree, we were intrigued by the tagine, so we picked one up. Any recommended recipes, cook books or websites out there that we should know about?