Tuscan Pork Stew Recipe

4.5 18 20
Tuscan Pork Stew Recipe
Tuscan Pork Stew Recipe photo by Taste of Home
Publisher Photo

Tuscan Pork Stew Recipe

Read Reviews
4.5 18 20
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 8-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 8-1/2 hours

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.
Originally published as Tuscan Pork Stew in Taste of Home Christmas Annual Annual 2009, p88

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: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

  • 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
  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

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Reviews forTuscan Pork Stew

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cleary11@charter.net User ID: 5750784 261371
Reviewed Feb. 15, 2017

"Very tasty but there is TONS of sauce. I doubled the meat and seasonings but not the liquids and still had a lot of sauce. Served it over rice. Very tasty!"

MY REVIEW
habenaroman User ID: 7905288 161765
Reviewed Nov. 23, 2014

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

MY REVIEW
NoodleNel User ID: 6393598 180210
Reviewed Nov. 14, 2013

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

MY REVIEW
JODIE ALLEN User ID: 7133418 174103
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."

MY REVIEW
DCHeilman User ID: 6136732 116302
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."

MY REVIEW
Delainessister User ID: 6024836 175698
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!"

MY REVIEW
minmom User ID: 5872938 164162
Reviewed Dec. 3, 2012

"very good flavor-I added a fresh yellow pepper for color because thhe frozen mix i found only had red."

MY REVIEW
2muchmuchmtthyme User ID: 4444929 177367
Reviewed Feb. 29, 2012

"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."

MY REVIEW
Susie K User ID: 4964789 175574
Reviewed Feb. 2, 2012

"The whole family loved it, from a 10 year old and up."

MY REVIEW
nancyinwi User ID: 6426853 103152
Reviewed Feb. 1, 2012

"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."

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