Late for dinner.

Sara picked number 49. (Thanks Sara!) Number 49 was...

"Tuscan Pork Stew" (6 quart pot)

~1.5 lbs boneless pork loin roast, cut into 1-inch cubes
~2 T olive oil
~2 (14.5 oz) cans Italian diced tomatoes, undrained
~2 c chicken broth
~2 c stir fry vegetable blend, thawed
~1/2 c dry red wine (I used Gnarly Head's Old Vine Zinfindel.)
~1/4 c orange marmalade
~2 garlic cloves, minced (From the CSA. I'm still waiting for the day to come when I incorrectly assume we still have some left.)
~1 t dried oregano
~1/2 t fennel seed
~1/2 t pepper
~1/8 t crushed red pepper flakes
~2 T cornstarch
~2 T cold water
~hot cooked fettuccine

In a large skillet, brown pork in oil until no longer pink; drain and transfer to crock pot.
In a large bowl, combine tomatoes, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper, and pepper flakes; pour over pork.
Cover and cook on low for 10 hours or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into stew.
Cover and cook on high for 30 minutes or until gravy is thickened.
Serve with fettuccine.

8 servings.  (Or 4 if you're like us.)

I didn't cook the fettuccine long enough. (Yes, I managed to screw up pasta.) AND I forgot to do the cornstarch thing until we were starving, so let it cook for only 15 minutes. OTHER than that, this was pretty darn good. It was full of flavor and just ever so slightly spicy, so you wussies ant-spicy people will probably like this, too.