Provençal Pork Stew with Olives and Fennel

Provençal Pork Stew with Olives and Fennel
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon salt, divided
  • 1 cup dry white wine
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • ½ cup niçoise olives
  • 2 pounds pork tenderloin, trimmed and cut into bite-sized pieces
  • 1 tablespoon herbes de Provence
  • 1 cup fat-free, less-sodium chicken broth
  • + 7 more ingredients
    • 1 tablespoon olive oil, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 3 ½ cups thinly sliced onion (about 2 large)
    • 4 cups sliced fennel bulb (about 2 bulbs)
    • Chopped fresh parsley (optional)
    • 3 (14.5-ounce) cans diced tomatoes, undrained
    • 8 garlic cloves, minced

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 teasp...

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