Apricot Glazed Pork Over Fettuccine


Sweet Apricot Nectar blended with a soy sauce, sesame oil and a hint of cinnamon makes this glazed pork a mouth-watering treat. Serve with honey-drizzled steamed carrots and pumpkin pie from your local grocer's bakery for dessert. Apricot Glazed Pork Over Fettuccine 1 (11.5-ounce) can Apricot KERNS® from LIBBY'S Refrigerated 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® Fettuccine, cooked according to package directions


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

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