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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 May. 01, 2013 by JODIE ALLEN
We also added more veggies in this stew potato, celery, and carrots. Had 2 double the recipe. All except the water. Cut the meat the night before and added half the seasoning to it. Put everything in the crock pot the next day including the other half of the seasoning. Added cabbage the last hour of cooking time. It was very flavorful. this recipe is a keeper.
Reviewed on Jan. 16, 2013 by DCHeilman
This recipe was really tasty. I took some tips from other reviewers and used onion and garlic while browning the pork, then drained slightly b/f transferring to crock pot, I also added cut carrots for more veggies and heartiness- I served over spinach linguine, which was tasty. Next time I'll try it over rice.
Reviewed on Dec. 07, 2012 by Delainessister
This is such a great recipe!! Was easy to prepare and had lots of flavor. IMHO, stews need to have more veggies than this one does, so I added 3-4 large carrots and 3 parsnips, cut into coins. I also took the suggestion of one reviewer (thank you!) to add 2 cups dry Dreamfields elbow macaroni (a wonderful, tasty, low-carb pasta) during the last 2 hours of cooking, which meant I didn't do the cornstarch or use the optional fettucine. Was a great suggestion and added to the stew. Yummy recipe!
Reviewed on Dec. 03, 2012 by minmom
very good flavor-I added a fresh yellow pepper for color because thhe frozen mix i found only had red.
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
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