Fennel And Tomato Pork Stew Recipes

Steps:

• In a large skillet, brown 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, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.

Steps:

• Sprinkle the pork with half of the salt and pepper.
• In a large shallow Dutch oven, heat half of the oil over medium-high heat.
• Brown the pork in batches and adding more oil if necessary.
• Transfer to the slow cooker.
• Drain any fat from the pan and add the remaining oil.
• Cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
• Add the stock, scraping up the brown bits from the pan.
• Pour into the slow cooker.
• Add the tomatoes and thyme to the slow cooker.
• Cover and cook on low for 6 to 7 hours or until the pork is tender.
• In a small bowl, whisk the flour with 2 tablespoons water.
• Whisk into the slow cooker.
• Stir in the olives.
• Cover and cook on high for 15 minutes or until thickened.
• Stir in the parsley.

Steps:

• Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
• Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.

Steps:

• Chop onion. Mince garlic. Set aside. Combine flour, 1/2 tsp salt 1/4 tsp pepper. Toss pork cubes with flour mixture to coat. In a Dutch oven, heat oil over medium-high heat. Add pork and brown well, in batches, if necessary. Remove from pan.
• Reduce heat to medium-low. Add onion, garlic. 1/4 tsp salt, 1/4 tsp pepper, fennel seed, thyme and 1/2 cup water. Cover and cook until onion has softened about 5 minutes. Add tomatoes and pork. Reduce heat, cover and simmer for 90 minutes. Trim tops and bottoms of the fennel. Cut the bulbs into quarters. Cut carrots into short sticks and add into stew with the fennel.
• Continue cooking, covered, until the pork and vegetables are tender, about 1 hour and 15 minutes.