Provencal Pork Stew With Fennel and Olives

May 09, 2023May 9, 20230 16
Provencal Pork Stew With Fennel and Olives
in Main

Prep

20 min

Cook

1 hour

Ready In

1 hour 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 cans tomatoes , undrained
1/2 cup nicoise olives or 1/2 cup kalamata olive , pitted
fresh parsley , chopped

Nutrision Information

Servings Per Recipe
6
Calories
449
Sugar
9g
Fat
17g
This Provencal-style pork stew is a comforting and satisfying meal that captures the flavors of the French countryside. With tender chunks of pork, sliced fennel bulbs, and tangy olives in a rich tomato-based sauce, it's a dish that will warm you up from the inside out, making it perfect for chilly days. The herbes de provence seasoning blend adds an aromatic, slightly floral note, while the fresh parsley brightens up the dish with its herbaceous flavor. Serve this stew alongside crusty bread or over a bed of rice or quinoa for a complete meal.

Instructions

1.In a large pot or Dutch oven, heat half the olive oil over medium heat.
2.Add the sliced fennel and onions and cook, stirring occasionally, until softened, about 15 minutes.
3.Add the minced garlic and cook for an additional 2 minutes.
4.In a separate bowl, season the pork tenderloin with salt and pepper, then toss it in the flour until coated.
5.Heat the remaining olive oil in a large skillet over medium-high heat, then add the pork in batches and brown on all sides.
6.Once all the pork is browned, transfer it to the pot with the fennel mixture.
7.Pour in the white wine, chicken broth, herbes de provence, and undrained tomatoes, stirring to combine.
8.Bring the stew to a boil, then reduce the heat to low and let it simmer, partially covered, for 30-45 minutes.
9.Add the olives and simmer for an additional 15-20 minutes, until the pork is tender.
10.Serve hot, topped with fresh chopped parsley.

PROS

This stew is hearty and flavorful, with tender pork and a variety of vegetables and spices.

It can be made in advance and reheated for an easy weeknight meal.

CONS

The stew contains a decent amount of sodium from the canned tomatoes and olives.

It may not be suitable for those with dietary restrictions against pork.

HEALTH & BENEFITS

Pork tenderloin is a lean protein source that can help build and repair muscle tissue.
Fennel is high in fiber and has been shown to reduce inflammation in the body.
Olives contain heart-healthy monounsaturated fats and are also a good source of iron.

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