Pork and Fennel Stew

INGREDIENTS
3          tablespoons olive oil, divided
1          pound pork loin, in 1 inch cubes
1          medium white onion, chopped
4          cloves garlic, minced
1          large, whole fennel bulb, divided
2          cups dry white table wine, divided
1          cup low sodium chicken broth
1          tablespoon dried rosemary
1          tablespoon dried sage
1          bay leaf

METHOD

In a large sauce pan, add 2 tablespoons olive oil over medium heat and add half of the pork. Stirring and turning, brown all sides of the pork, about 4 to 5 minutes and remove to a medium bowl.  Brown the second batch in the same way and reserve.

Add the onion to the sauce pan and cook for 4 to 5 minutes until tender. Add the garlic and cook for 1 minute. Chop the stems and fronds of the fennel and add them to the sauce pan. Cook for 4 to 5 minutes and add 1 cup of the white wine, scraping any bits off the bottom of the pan. Add the broth, rosemary, sage, bay leaf and reserved pork. Bring to a boil, reduce heat to a simmer, cover and cook for 20 minutes.

Meanwhile, remove the outer tough parts of the fennel bulb, slice crosswise into ½ inch slices and chop them into 1 inch long pieces. In a medium skillet, heat 1 tablespoon of olive oil over medium heat and add the fennel pieces. Cook the fennel, turning often, until the it is lightly browned on both sides, about 7 to 8 minutes. Add 1 cup of white wine, cover and cook for 10 to 12 minutes. Remove from the heat and set aside.

When the pork is done, remove the pork from the rest of the sauce pan into a bowl. Remove and discard the bay leaf. Place the liquid and vegetables into a food processor or blender and process to a puree.  In the sauce pan, combine the pork, puree and the fennel. Heat for a few minutes to blend the flavors and serve.