You may also like
Categories:
pork loin olive oil Italian diced tomatoes chicken broth frozen pepper red wine orange marmalade garlic oregano fennel seed pepper red pepper cornstarch cold water
Viewed: 44 - Published at: 3 years agoIngredients
- 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
Method
- 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 pepper flakes if desired. Cover and cook on low until meat is tender, 8-10 hours.
- Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high until thickened, about 30 minutes. Serve with fettuccine if desired.
