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Title: Tuscan Pork Stew
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 8 servings

1 1/2 lb Boneless pork loin; in 1"
- cubes
2 tb Olive oil
29 oz (2 cans) Italian diced
- tomatoes; undrained
2 c Chicken broth
2 c Pepper stir-fry vegetable
- blend; thawed
1/2 c Dry red wine or additional
- chicken broth
1/4 c Orange marmalade
2 cl Garlic; minced
1 ts Dried oregano
1/2 ts Fennel seed
1/2 ts Pepper
1/8 ts Crushed red pepper flakes
2 tb Cornstarch
2 tb Cold water
Hot cooked fettuccine;
- opt

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, if
desired, pepper flakes. Cover and cook on low 8-10
hours, until meat is tender.

Combine cornstarch and water until smooth; gradually
stir into stew. Cover and cook on high about 30 minutes,
until thickened. Serve with fettuccine if desired.

Penny Hawkins, Mebane, North Carolina

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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