Tuscan Pork Stew

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Preparation time: 15 mins
Cooking time: 8-1/2 hours

Difficulty: Easy - for beginners
Serves: 8 servings


•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


•In a large skillet, brown pork in oil until no longer pink; drain. Transfer to a 5-qt. slow cooker.
• 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.
• 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.


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