1 boneless whole pork loin roast (1-1/2 pounds), cut into 1-inch cubes
2 tablespoons olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups reduced-sodium chicken broth
2 cups frozen pepper stir-fry vegetable blend, thawed
1/2 cup dry red wine or additional reduced-sodium chicken broth
1/4 cup orange marmalade
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon fennel seed
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked fettuccine, optional