• 8servings
  • 495minutes
  • 232calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C
MineralsSelenium, Zinc, Copper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes

  2. 2 tablespoons olive oil

  3. 2 cans (14-1/2 ounces each ) Italian diced tomatoes, undrained

  4. 2 cups reduced-sodium chicken broth

  5. 2 cups frozen pepper stir-fry vegetable blend, thawed

  6. 1/2 cup dry red wine or additional reduced-sodium chicken broth

  7. 1/4 cup orange marmalade

  8. 2 garlic cloves, minced

  9. 1 teaspoon dried oregano

  10. 1/2 teaspoon fennel seed

  11. 1/2 teaspoon pepper

  12. 1/8 teaspoon crushed red pepper flakes, optional

  13. 2 tablespoons cornstarch

  14. 2 tablespoons cold water

  15. Hot cooked fettuccine, optional

Instructions Jump to Ingredients ↑

  1. Tuscan Pork Stew Recipe photo by Taste of Home In a large skillet, brown pork in oil until no longer pink; drain. Transfer to a 5-qt. slow cooker.

  2. 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.

  3. 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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