This stew can be served over cooked noodles or with a nice crusty bread. Like most stews, it’s even better the next day.

Sun Oven Mediterranean Pork Stew


1 1/2 pound boneless pork loin roast, cut into 1-inch cubes

2 tablespoons olive oil

1/2 cup dry red wine

1 small onion, sliced

2 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

2 cans (15-ounce) diced tomatoes

2 cups chicken broth

1/4 cup orange marmelade

1 teaspoon dried oregano

1/2 teaspoon fennel seed

1/2 teaspoon pepper

1/8 teaspoon red pepper flakes

2 tablespoons cornstarch

2 tablespoons cold water


Set Sun Oven out to preheat.

Heat the oil in a Dutch oven over medium high heat. Working in batches add the pork and brown on all sides, transfer browned meat to a plate. Pour in the wine and stir, scraping up the browned bits. Add the onion and the peppers and cook, stirring often, until just beginning to soften, about 5 minutes. Stir in the garlic. Return the pork to the Dutch oven.

In a medium bowl, combine the tomatoes, broth, marmalade, oregano, fennel seed, pepper, and red pepper flakes. Pour the tomato mixture over the pork and vegetables. Cover and transfer to the Sun Oven. Cook until the meat is tender, 1 1/2 to 2 hours.

In a small bowl, whisk together the cornstarch and water until smooth, slowly stir it into the stew. Replace the cover and continue cooking until the stew thickens, about 30 minutes. This step can be done in the Sun Oven or later in the day on the stovetop.

Makes 8 servings


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