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.

No additional tips available.

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

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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.

Provençal Pork Stew With Olives And Fennel

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