Provencal Pork Stew With Fennel and Olives

Submitted 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."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 6

ingredients

• 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

1. 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.
2. Spoon the fennel mixture into a bowl and put aside for now.
3. Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
4. 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.
5. Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
6. Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
7. Sprinkle with parsley and serve.