Tuscan Pork Stew

Name: Tuscan Pork Stew
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

"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

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1-1/2 pounds boneless pork loin roast, cut into 1-inch cubes

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2 tablespoons olive oil

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2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained

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2 cups reduced-sodium chicken broth

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2 cups frozen pepper stir-fry vegetable blend, thawed

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1/2 cup dry red wine or additional reduced-sodium chicken broth

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1/4 cup orange marmalade

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2 garlic cloves, minced

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1 teaspoon dried oregano

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1/2 teaspoon fennel seed

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1/2 teaspoon pepper

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1/8 teaspoon crushed red pepper flakes, optional

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2 tablespoons cornstarch

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2 tablespoons cold water

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Hot cooked fettuccine, optional

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