Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.&mdash;Penny Hawkins, Mebane, North Carolina

Tuscan Pork Stew

pork

olive oil

(14-1/2 ounces each) Italian diced tomatoes, undrained

chicken broth

frozen pepper stir-fry vegetable blend, thawed

dry red wine chicken broth

orange marmalade

garlic cloves,

oregano

fennel seed

pepper

red pepper flakes, optional

cornstarch

water

fettuccine,

19g protein. <b>Diabetic Exchanges</b>: 2 lean meat

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.

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.

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!

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.

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.

Followed comments by others to add more vegetables.  Excellent.

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.

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!

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.

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

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

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

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.

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.

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

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

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!

I agree with many of the other reviews.... more veggies are needed.  Too much sauce for the amount of meat in this recipe.  I served over zucchini noodles, but would be good over rice, egg noodles, or pasta.

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.

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.

tuscan pork stew

Prep Time: 15 minutes

Cook Time: 8 hours, 30 minutes

Total: 8 hours, 45 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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