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Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes for a little added kick.—Penny Hawkins, Mebane, North Carolina
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup (calculated without fettuccine) equals 232 calories, 7 g fat (2 g saturated fat), 42 mg cholesterol, 614 mg sodium, 19 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Originally published as Tuscan Pork Stew in Taste of Home Christmas Annual Annual 2009, p88
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Feb. 29, 2012 by 2muchmuchmtthyme
This was very, very tasty. I buy the 5-6 lb. pork loins when on a good sale. Slice and cube, then weigh out and freeze the pork in 1-1/2 lb packages. I can't always find the pepper stir-fry blend so I used fresh red, green and yellow peppers sliced thin and about 2 sliced onions.
Reviewed on Feb. 02, 2012 by Susie K
The whole family loved it, from a 10 year old and up.
Reviewed on Feb. 01, 2012 by nancyinwi
Good, easy recipe. However, the pork itself was rather tasteless. I would brown it in garlic and oil the next time, as well as adding some pearl onions to the recipe.
Reviewed on Jan. 22, 2012 by lurky27
A unique, yummy dish! We did not serve it over pasta, but rather ate it as a stew with rolls.~ Theresa
A unique, yummy dish! We did not serve it over pasta, but rather ate it as a stew with rolls.
~ Theresa
Reviewed on Jan. 21, 2012 by flyovergirl
This was a little disappoiinting. The sauce was tasty, but the pork was too bland. I used a bag of frozen red, yellow and green peppers and a bag of frozen summer vegetables (2 kinds of squash, onions, green beans and celery) for added flavor. Next time, I'm going to marinate the pork cubes in the tomato/marmalade/wine/spices overnight, then put everything in the crockpot. Also, plan on usihg much more cornstarch than is called for. I doubled the amount and the sauce was still too thin to be called "stew". I will re-rate after I've made these amendments.
Reviewed on Jan. 19, 2012 by Mamaoj
Upon initial tasting, I thought hmmm nothing special. But when eating it after it had sat a couple of days, it was really great. Served it over rice. I would add more red pepper flakes. I cooked in oven for a couple of hours instead of slow cooker
Reviewed on Jan. 18, 2012 by Leenie-in-NewJersey
This was really good, very flavorful. My husband really enjoyed it and wants me to make it again. I didn't have orange marmalade so I used apricot preserves..excellent. The meat turns out dry but if you shred it after it cooks its much better.. I find crock pot meat to always be dry. Thanks for this recipe, its a keeper.
Reviewed on Jan. 16, 2012 by ConesusGuy
Even with mushrooms, extra vegetables and fresh herbs this was pretty boring. All I could think of was this dish was a Beef Burgundy wannabee that failed.
Reviewed on Jan. 13, 2012 by Bugsynana
My husband and I really enjoyed this recipe but made one change at the end that worked really well for us. Rather than using the corn starch to thicken it and separately make pasta, we decided to just add uncooked elbow pasta (Dreamfields Brand which is low carb but delicious) to the slow cooker about 2 hrs before it was done. The pasta cooked perfectly and used up most of the liquid present so it became a wonderful stew with pasta instead of serving it over pasta. It also freezes well for a quick dinner when you are in a hurry.
Reviewed on Dec. 10, 2011 by jicook13
I like the flavor, I kept tasting a sweetness which I think was from the yellow pepper. My husband did not like the fennel seed in it, next time will have to remove the seeds before eating.
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