Provençal Pork Stew with Olives and Fennel

Ingredients

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

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...

View full recipe at My Recipes