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Tuscan Pork Stew

 Tuscan Pork Stew
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
8 ServingsPrep: 15 min. Cook: 8-1/2 hours


  • 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


  • 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.

2 of 2

Tuscan Pork Stew (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.