Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes
â€¢2 tablespoons olive oil
â€¢2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
â€¢2 cups reduced-sodium chicken broth
â€¢2 cups frozen pepper stir-fry vegetable blend, thawed
â€¢1/2 cup dry red wine or additional reduced-sodium chicken broth
â€¢1/4 cup orange marmalade
â€¢2 garlic cloves, minced
â€¢1 teaspoon dried oregano
â€¢1/2 teaspoon fennel seed
â€¢1/2 teaspoon pepper
â€¢1/8 teaspoon crushed red pepper flakes, optional
â€¢2 tablespoons cornstarch
â€¢2 tablespoons cold water
â€¢Hot cooked fettuccine, optional
â€¢In a large skillet, brown pork in oil until no longer pink; drain. Transfer to a 5-qt. slow cooker.
â€¢ In a large bowl, combine the 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.
â€¢ 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. Yield: 8 servings.