Tuscan Pork Stew
Nutrition Facts, 1 cup (calculated without fettuccine): 232 calories, 7g fat (2g saturated fat), 42mg cholesterol, 614mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Nutrition
232
Calories
19g
Protein
19g
Carbs
7g
Fat
Ingredients
| 1.5 lb | 680 g | boneless pork loin roast, cut into 1-inch cubes |
| 2 tbsp | 30 ml | olive oil |
| 2 cans | Italian diced tomatoes, undrained (14-1/2 oz each) | |
| 2 cups | 480 ml | reduced-sodium chicken broth |
| 2 cups | 480 ml | frozen pepper stir-fry vegetable blend, thawed |
| 0.5 cup | 120 ml | dry red wine or additional reduced-sodium chicken broth |
| 0.25 cup | 60 ml | orange marmalade |
| 2 cloves | garlic cloves, minced | |
| 1 tsp | 5 ml | dried oregano |
| 0.5 tsp | 2.5 ml | fennel seed |
| 0.5 tsp | 2.5 ml | pepper |
| 0.125 tsp | 0.6 ml | crushed red pepper flakes, optional |
| 2 tbsp | 30 ml | cornstarch |
| 2 tbsp | 30 ml | cold water |
| — | hot cooked fettuccine, optional |
Instructions
- In a large skillet, brown the 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 for 8-10 hours or until the meat is tender.
- Combine the cornstarch and water until smooth; gradually stir into the stew. Cover and cook on high for 30 minutes or until thickened. Serve with fettuccine if desired.