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.
3 . Cover and cook on low for 8-10 hours or until meat is tender.
4 . Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until thickened.
TIP : Serve with fettuccine if desired.