This is a great recipe. A recipe is only as good as the chef's ability to season to taste because everyone is different and the ability to select and use quality ingredients. If the Herbs de Provence are not fresh it can make or break a dish. And, pitting olives is not that difficult nor time consuming, it just takes a little practice. : )
Provençal Pork Stew with Olives and Fennel
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.
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- Calories: 275
- Calories from fat: 28%
- Fat: 8.7g
- Saturated fat: 2g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 1g
- Protein: 27.3g
- Carbohydrate: 22.5g
- Fiber: 5.2g
- Cholesterol: 74mg
- Iron: 3mg
- Sodium: 649mg
- Calcium: 84mg
- 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)
- 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.
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