Provençal Pork Stew With Olives And Fennel Recipe

Name: Provençal Pork Stew With Olives And Fennel
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 bulb (about 2 bulbs); 3 1/2 cups thinly sliced onion (about 2 large); 8 garlic cloves, minced; 1/3 cup all-purpose flour (about 1 1/2 ounces); 2 pounds pork tenderloin, trimmed and cut into bite-sized pieces; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 cup dry white wine; 1 cup fat-free, less-sodium chicken broth; 1 tablespoon herbes de Provence; 3 (14.5-ounce) cans diced tomatoes, undrained; 1/2 cup nicoise olives; Chopped fresh parsley (optional)

Servings: persons

1 tablespoon olive oil, divided
4 cups sliced fennel bulb (about 2 bulbs)
3 1/2 cups thinly sliced onion (about 2 large)
8 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds pork tenderloin, trimmed and cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 tablespoon herbes de Provence
3 (14.5-ounce) cans diced tomatoes, undrained
1/2 cup nicoise olives
Chopped fresh parsley (optional)

1
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add fennel and onion; saute 8 minutes or until tender. Add garlic; saute 2 minutes. Spoon fennel mixture into a large bowl.
2
Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned pork to fennel mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3
Add wine to pan, scraping pan to loosen browned bits. Stir in pork mixture, broth, herbes de Provence, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until pork is just tender.
4
Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and olives. Simmer 10 minutes or until pork is tender and sauce is thick. Sprinkle with parsley, if desired.

1113

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

Saved locally in your browser — visible only to you.

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 bulb (about 2 bulbs), 3 1/2 cups thinly sliced onion (about 2 large), 8 garlic cloves, minced, and more.

Yes, Provençal Pork Stew With Olives And Fennel 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!

Provençal Pork Stew With Olives And Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions