I concur with the others. Browning the meat is essential for your dish. But just brown it, not cook it through. Pork is a fairly lean meat and will overcook easily, making it tough and dry.
In addition to browning the meat, you might try some seasonings, such as rubbed sage, or thyme leaves. Savory, or Marjoram would work as sell. Or, if you wanted, you could add a dash of nutmeg. Black pepper would also help boost the flavor profile. Just don't add them all. Each would play well with the flavors you already have, but might not play nice with each other.
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