Niçoise olives hail from Provence and add a mellow nuttiness to this French stew; be sure to warn diners, though, that these olives are unpitted. You can substitute pitted kalamata olives, if desired--they'll add a sharper flavor.
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 niçoise olives
Chopped fresh parsley (optional)
How to Make It
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add fennel and onion; sauté 8 minutes or until tender. Add garlic; sauté 2 minutes. Spoon fennel mixture into a large bowl.
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.
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.
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.