Provencal Pork Stew With Fennel And Olives Recipe

Name: Provencal Pork Stew With Fennel And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 4 cups sliced fennel bulbs (about 2 large bulbs); 3 cups sliced onions (about 3 small); 8 garlic cloves, minced; 1/3 cup flour (I omitted this for dietary purposes); 2 lbs pork tenderloin, trimmed and cut into bite sized pieces; 1/2 teaspoon fresh ground pepper; 1/2 teaspoon salt; 1 cup dry white wine; 1 cup chicken broth; 1 tablespoon herbes de provence; 3 (14 1/2 ounce) cans tomatoes, undrained; 1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted; fresh parsley, chopped

Servings: persons

1 tablespoon olive oil, divided
4 cups sliced fennel bulbs (about 2 large bulbs)
3 cups sliced onions (about 3 small)
8 garlic cloves, minced
1/3 cup flour (I omitted this for dietary purposes)
2 lbs pork tenderloin, trimmed and cut into bite sized pieces
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 cup dry white wine
1 cup chicken broth
1 tablespoon herbes de provence
3 (14 1/2 ounce) cans tomatoes, undrained
1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted
fresh parsley, chopped

1
Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
2
Spoon the fennel mixture into a bowl and put aside for now.
3
Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
4
Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
5
Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
6
Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
7
Sprinkle with parsley and serve.

1101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 4 cups sliced fennel bulbs (about 2 large bulbs), 3 cups sliced onions (about 3 small), 8 garlic cloves, minced, and more.

Yes, Provencal Pork Stew With Fennel And Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Provencal Pork Stew With Fennel And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions