Tuscan Pork Stew

Ingredients

• 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

Directions

1. In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker.
2. 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.
3. 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