Tuscan Pork Stew

By Jake57

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes for a little added kick

Ingredients

• 1-1/2 pounds boneless pork loin roast, 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 a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.

Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired. 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 thickened. Serve with fettuccine if desired.
Yield: 8 servings.