food Apricot Glazed Pork Over Fettuccine recipe
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Apricot Glazed Pork Over Fettuccine recipe
    4 servings

Ingredients:

  • 1 (11.5 fl oz) can Apricot KERNS® from LIBBY'S® All Nectar
  • 3/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1 pound pork tenderloin, cut into 3/4-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 (9 ounce) package BUITONI® refrigerated Fettuccine, cooked according to package directions

    Instructions:

  • COMBINE nectar, broth, soy sauce, lemon juice, sesame oil, cornstarch and cinnamon in small bowl; mix until smooth.
  • DUST pork with flour.
  • Cook in vegetable oil in medium skillet until browned on all sides.
  • Remove from skillet.
  • Add nectar mixture to skillet, stirring to loosen browned bits.
  • Bring to a boil.
  • Reduce heat to low; add pork and cook, covered, for 10 minutes or until pork is thoroughly cooked and sauce is thickened.
  • Serve over hot fettuccine.



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