Ingredients
1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes2 tablespoons olive oil2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained2 cups reduced-sodium chicken broth2 cups frozen pepper stir-fry vegetable blend, thawed1/2 cup dry red wine or additional reduced-sodium chicken broth1/4 cup orange marmalade2 garlic cloves, minced1 teaspoon dried oregano1/2 teaspoon fennel seed1/2 teaspoon pepper1/8 teaspoon crushed red pepper flakes, optional2 tablespoons cornstarch2 tablespoons cold waterHot cooked fettuccine, optional
Preparation
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.
