Apricot-Glazed Pork Over Fettuccine


1 can (11.5 fluid ounces) apricot nectar 3/4 cup chicken broth 2 tablespoons soy sauce 2 tablespoons cornstarch 1/2 teaspoon lemon juice 1/2 teaspoon sesame oil 1/8 teaspoon ground cinnamon 1 pound pork tenderloin, cut into ¾-inch cubes 1/4 cup all-purpose flour 1 tablespoon vegetable oil 1 package (9 ounces) BUITONI Refrigerated Fettuccine, prepared according to package directions


1 Can (11.5 Fluid Ounces) Apricot Nectar 3/4 Cup Chicken

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