Provençal Pork Stew With Olives And Fennel

• 1 tablespoon olive oil, divided
• 4 cups sliced fennel bulb (about 2 bulbs)
• 3 1/2 cups thinly sliced onion (about 2 large)
• 8 garlic cloves, minced
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 2 pounds pork tenderloin, trimmed and cut into bite-sized pieces
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup dry white wine
• 1 cup fat-free, less-sodium chicken broth
• 1 tablespoon herbes de Provence
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 1/2 cup nicoise olives
• Chopped fresh parsley (optional)

1. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add fennel and onion; saute 8 minutes or until tender. Add garlic; saute 2 minutes. Spoon fennel mixture into a large bowl.
2. Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned pork to fennel mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3. Add wine to pan, scraping pan to loosen browned bits. Stir in pork mixture, broth, herbes de Provence, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until pork is just tender.
4. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and olives. Simmer 10 minutes or until pork is tender and sauce is thick. Sprinkle with parsley, if desired.

olive oil, fennel bulb, onion, garlic, flour, pork tenderloin, salt, freshly ground black pepper, white wine, chicken broth, herbes, tomatoes, niueoise olives, fresh parsley

Taken from www.myrecipes.com/recipe/provenal-pork-stew-with-olives-fennel (may not work)