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Tuscan Pork Stew

Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.—Penny Hawkins, Mebane, North Carolina
  • Total Time
    Prep: 15 min. Cook: 8-1/2 hours
  • Makes
    8 servings (2 quarts)


  • 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


  • 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.

Test Kitchen Tips
  • Common olive oil works better for cooking at high heat than virgin or extra-virgin oil. These higher grades have ideal flavor for cold foods, but they smoke at lower temperatures.
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Check out these 64 classic stew recipes just like Grandma used to make.
  • Nutrition Facts
    1 cup: 235 calories, 7g fat (2g saturated fat), 42mg cholesterol, 548mg sodium, 21g carbohydrate (14g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 0.500 fat.

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    Click stars to rate
    Average Rating:
    • Amanda
      Jan 12, 2021

      I changed about 75% of the recipe, but appreciate the base concept. I needed a jumping-off point and some instruction. The addition of fruit preserves was particularly inspiring, and I intend to make this recipe as written in the future.

    • Michelle
      Feb 6, 2019

      I would save the sauce for another dinner. Freeze it

    • Gramma Amy
      Feb 21, 2018

      I agree with many of the other reviews.... more veggies are needed. Too much sauce for the amount of meat in this recipe. I served over zucchini noodles, but would be good over rice, egg noodles, or pasta.

    • cleary11
      Feb 15, 2017

      Very tasty but there is TONS of sauce. I doubled the meat and seasonings but not the liquids and still had a lot of sauce. Served it over rice. Very tasty!

    • habenaroman
      Nov 23, 2014

      Followed comments by others to add more vegetables. Excellent.

    • NoodleNel
      Nov 14, 2013

      Very delicious and easy to make. I serve it with a side salad and Texas Toast.

      May 1, 2013

      We also added more veggies in this stew potato, celery, and carrots. Had 2 double the recipe. All except the water. Cut the meat the night before and added half the seasoning to it. Put everything in the crock pot the next day including the other half of the seasoning. Added cabbage the last hour of cooking time. It was very flavorful. this recipe is a keeper.

    • johnt091955
      Jan 29, 2013

      No comment left

    • DCHeilman
      Jan 16, 2013

      This recipe was really tasty. I took some tips from other reviewers and used onion and garlic while browning the pork, then drained slightly b/f transferring to crock pot, I also added cut carrots for more veggies and heartiness- I served over spinach linguine, which was tasty. Next time I'll try it over rice.

    • Delainessister
      Dec 7, 2012

      This is such a great recipe!! Was easy to prepare and had lots of flavor. IMHO, stews need to have more veggies than this one does, so I added 3-4 large carrots and 3 parsnips, cut into coins. I also took the suggestion of one reviewer (thank you!) to add 2 cups dry Dreamfields elbow macaroni (a wonderful, tasty, low-carb pasta) during the last 2 hours of cooking, which meant I didn't do the cornstarch or use the optional fettucine. Was a great suggestion and added to the stew. Yummy recipe!