Provencal Pork Stew With Fennel and Olives Recipe
I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the
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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 (14 1/2 ounce) cans tomatoes, undrained
- 1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted
- fresh parsley, chopped
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