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.


8 servings


1 boneless whole pork loin roast (1 1/2 pounds), cut into 1-inch cubes
2 tablespoons olive oil
2 (14.5 ounce) cans 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 until no longer pink; drain. Place pork in a 5-quart slow cooker.

In a large bowl, combine the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if desired; pour over pork. Cover and cook on low for 8 hours or until meat is tender.

Mix cornstarch and water until smooth; stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with fettuccine if desired.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 8 1/2 hours

Nutritional Information

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.

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