Tuscan Pork Stew Recipe

Tuscan Pork Stew Recipe photo by Taste of Home

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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

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Tuscan Pork Stew Recipe

Prep: 15 min. Cook: 8-1/2 hours

Yield: 8 Servings

15 510 525

Ingredients

1-1/2 pounds boneless pork loin roast, 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

Directions

In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.
Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired. 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 thickened. Serve with fettuccine if desired. Yield: 8 servings.

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