Tuscan Pork Stew Recipe
Tuscan Pork Stew Recipe photo by Taste of Home

Tuscan Pork Stew Recipe

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4.5 17 19
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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
TOTAL TIME: Prep: 15 min. Cook: 8-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 8-1/2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 cup (calculated without fettuccine) : 232 calories, 7g fat (2g saturated fat), 42mg cholesterol, 614mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 19g protein Diabetic Exchanges:1 starch, 2 lean meat 1 vegetable 1/2 fat


  1. In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.
  2. 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.
  3. 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.
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 Nov. 23, 2014

"Followed comments by others to add more vegetables. Excellent."

Reviewed Nov. 14, 2013

"Very delicious and easy to make. I serve it with a side salad and Texas Toast."

Reviewed May. 1, 2013

"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 Jan. 16, 2013

"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 Dec. 7, 2012

"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!"

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