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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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 Ingredients:
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 |
Directions:
1. In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.
2. 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.
3. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened. Serve with fettuccine if desired. Yield: 8 servings.
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