Provençal Pork Stew with Olives and Fennel

Ingredients

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

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