Tuscan Pork Stew

By carvalhohm

Ingredients

• 1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 2 cups reduced-sodium chicken broth
• 2 cups frozen pepper stir-fry vegetable blend, thawed
• 1/2 cup dry red wine or additional reduced-sodium chicken broth
• 1/4 cup orange marmalade
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon fennel seed
• 1/2 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes, optional
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked fettuccine, optional

Preparation

Step 1

In large skillet, brown pork in oil until no longer pink; drain. Transfer to 5-qt. slow cooker.
In large bowl, combine tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with fettuccine if desired.

Nutritional Facts 1 cup (calculated without fettuccine) equals 232 calories,