Apricot Glazed Pork Over Fettucini
- 1 (11.5 oz.) can Apricot Kerns (Libby's refrigerated all nectar)
- 3/4 c. chicken broth
- 2 Tbsp. soy sauce
- 1/2 tsp. lemon juice
- 1/2 tsp. sesame oil
- 2 Tbsp. cornstarch
- 1/8 tsp. ground cinnamon
- 1 lb. pork tenderloin, cut into 3/4-cubes
- 1/4 c. all-purpose flour
- 1 (9 oz.) pkg. Buitoni refrigerated fettucini
- Cook pasta 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 brown on all sides. Remove from skillet. Add nectar mixture to skillet, stirring to loosen brown 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 fettucini.
apricot kerns, chicken broth, soy sauce, lemon juice, sesame oil, cornstarch, ground cinnamon, pork tenderloin, allpurpose, buitoni refrigerated fettucini
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84706 (may not work)