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Tuscan Pork Stew Recipe

Tuscan Pork Stew Recipe

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 YIELD:8 servings

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

  • 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.

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, 0 fat.

Reviews for Tuscan Pork Stew

Sort By :
MY REVIEW
habenaroman
Reviewed Nov. 23, 2014

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

MY REVIEW
NoodleNel
Reviewed Nov. 14, 2013

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

MY REVIEW
JODIE ALLEN
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
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
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
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
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
Reviewed Feb. 2, 2012

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

MY REVIEW
nancyinwi
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."

MY REVIEW
lurky27
Reviewed Jan. 22, 2012

"A unique, yummy dish! We did not serve it over pasta, but rather ate it as a stew with rolls.

~ Theresa"

MY REVIEW
flyovergirl
Reviewed Jan. 21, 2012

"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."

MY REVIEW
Mamaoj
Reviewed Jan. 19, 2012

"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"

MY REVIEW
Leenie-in-NewJersey
Reviewed Jan. 18, 2012

"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."

MY REVIEW
ConesusGuy
Reviewed Jan. 16, 2012

"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."

MY REVIEW
jicook13
Reviewed Dec. 10, 2011

"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."

MY REVIEW
jbadger
Reviewed Nov. 4, 2011

"very tasty and easy to make! The amount of cornstarch called for did not thicken my stew, so I doubled it. Used Italian stewed tomatoes instead of diced because that's what I had. Had the stew on spag. first night but liked it just as well if not better just as a stew the second night!"

MY REVIEW
Bastett
Reviewed Jan. 22, 2011

"Great flavor, but need much more vegetables. The pepper blend was not enough. It is also very unnecessary to brown the pork first - save yourself that step. I served with rice instead of fettuccine."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.