Tuscan Pork Stew

• 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

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 pepper flakes if desired. Cover and cook on low until meat is tender, 8-10 hours.
3. Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high until thickened, about 30 minutes. Serve with fettuccine if desired.

pork loin, olive oil, italian diced tomatoes, chicken broth, frozen pepper, red wine, orange marmalade, garlic, oregano, fennel seed, pepper, red pepper, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/tuscan-pork-stew/ (may not work)