Sweet apricot nectar blended with soy sauce, sesame oil and a hint of cinnamon makes this glazed pork served over fettuccine a mouth-watering treat.
- 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
COMBINE nectar, broth, soy sauce, cornstarch, lemon juice, sesame oil and cinnamon in small bowl; mix until smooth.
HEAT vegetable oil in medium skillet. Dust pork with flour. Cook pork, stirring occasionally, 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. Cover; cook for 10 minutes or until pork is thoroughly cooked and sauce is thickened. Serve over pasta.
Review This Recipe
We really enjoyed this recipe. The flavor was really tasty. Sometimes recipes like this don't have a lot of sauce in order to mix in with the noodles at the end but this was not the case. There was plenty.
I did adapt it a bit because I couldn't find apricot nectar or sesame oil. So, for the 4 serving version, I put in 3 huge spoons of apricot preserves and I subtituted sesame seeds...about 1/2 tsp or so instead of the sesame oil. I was pleased with the result even with my changes.
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