Directions:
- Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
- Spoon the fennel mixture into a bowl and put aside for now.
- Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
- Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
- Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
- Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
- Sprinkle with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 551.49 Kcal (2309 kJ) | ||
| Calories from fat | 131.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.57g | 22% | |
|---|---|---|---|
| Cholesterol | 129.81mg | 43% | |
| Sodium | 1361.92mg | 57% | |
| Potassium | 1021.87mg | 22% | |
| Total Carbs | 40.94g | 14% | |
| Sugars | 13.43g | 54% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 53.39g | 107% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 2.7mg | 15% | |
| Calcium | 83.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 145.55 Kcal (609 kJ) | ||
| Calories from fat | 34.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 22% | |
|---|---|---|---|
| Cholesterol | 34.26mg | 43% | |
| Sodium | 359.44mg | 57% | |
| Potassium | 269.7mg | 22% | |
| Total Carbs | 10.81g | 14% | |
| Sugars | 3.54g | 54% | |
| Dietary Fiber | 1.65g | 25% | |
| Protein | 14.09g | 107% | |
| Vitamin C | 4.1mg | 26% | |
| Iron | 0.7mg | 15% | |
| Calcium | 22.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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