Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
Toss the pork loin with the flour in a bowl to coat the pork evenly.
Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	283.53 Kcal (1187 kJ)
Calories from fat	122.56 Kcal
		% Daily Value*
Total Fat	13.62g	21%
Cholesterol	53.87mg	18%
Sodium	344.6mg	14%
Potassium	609.33mg	13%
Total Carbs	17.07g	6%
Sugars	3.14g	13%
Dietary Fiber	3.1g	12%
Protein	21.69g	43%
Vitamin C	9.4mg	16%
Vitamin A	0.2mg	6%
Iron	1.8mg	10%
Calcium	85.9mg	9%

Amount Per 100 g
Calories	123.87 Kcal (519 kJ)
Calories from fat	53.54 Kcal
		% Daily Value*
Total Fat	5.95g	21%
Cholesterol	23.53mg	18%
Sodium	150.55mg	14%
Potassium	266.21mg	13%
Total Carbs	7.46g	6%
Sugars	1.37g	13%
Dietary Fiber	1.35g	12%
Protein	9.48g	43%
Vitamin C	4.1mg	16%
Vitamin A	0.1mg	6%
Iron	0.8mg	10%
Calcium	37.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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