Recipe by A la Carte
I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the fridge, and serve it the NEXT NIGHT! It was soooooooo much better the 2nd day! The stew was a lot richer and all the flavors just intensified over night... Mmmm.
- 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
Directions See How It's Made
- 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.
- Spoon the fennel mixture into a bowl and put aside for now.
- Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
- 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.
- Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
- Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
- Sprinkle with parsley and serve.