Pork and Fennel Ragoût

I have become infatuated with my Ninja-Foodi; so much so that I have convinced my youngest daughter, since her air fryer was on it’s last sizzle and crisp, that she needed one. Anyhoo, yesterday I used the slow cooker function to make yet another tasty variation of a pork stew. A while ago I read a recipe for chicken which used fennel as a main ingredient so last week at the vegetable market I picked up a bulb of fennel. Generally when I find a recipe I want to try I save it to my recipe folder on my desktop but, typically, this time I hadn’t, so now I had all the ingredients but couldn’t find the recipe again, no matter how I searched. What I did find was this recipe for slow cooked pork and fennel ragoût. As usual I was also attracted by the short list of simple ingredients and the ease of preparation. As the original recipe was for eight servings I did have to reduce the amounts since I am no longer cooking for a huge family and the freezer is already crammed to bursting point with the leftovers of over production. Served with extra creamy mashed potato the end result was mopped up by him indoors and my mother. Sadly there were no leftovers, not even for the dog.

1. Heat the oil in the pot. Season the pork and sauté until brown. Remove from pot and set aside. 
2. Deglaze the pot with the wine.
3. Spread the fennel and onion on the bottom of the pot and place the pork medallions on top.
4. Sprinkle the herbs and garlic over the pork.
5. Add the tomatoes.
6. Cover and cook on High for 5 hours or Low for 7-8 hours.
7. Mix well and serve with creamy mashed potatoes. 

Notes:

1. I am using a Ninja-Foodi with the sauté/sear function. If you don’t have a slow cooker with this function the pork can be seared in a large frying pan before placing in the slow cooker. 

2. Being idle I used a large tsp of lazy garlic.