- 1/4 cup olive oil, divided
- 2 pounds pork loin, cut into 1-inch cubes
- 1/2 cup flour
- 3 large onions, cut into wedges
- 4 (14.5 ounce) cans chicken stock
- 1 butternut squash, peeled and cut into 1-inch cubes
- 10 cloves garlic, peeled
- 2 tablespoons minced garlic
- 1 (8 ounce) package baby carrots
- 4 stalks celery, chopped
- 2 (15 ounce) cans whole pitted black olives, drained
- 1 (8 ounce) package crimini mushrooms, sliced
- 1/3 cup Cabernet Sauvignon wine
- 4 fresh sage leaves, chopped
- 4 sprigs fresh oregano, chopped
- 4 sprigs fresh thyme, chopped
- 4 sprigs fresh rosemary, chopped
- 1/4 cup fresh basil leaves, chopped
- Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
- Toss the pork loin with the flour in a bowl to coat the pork evenly.
- Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
- Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.