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
I made the receipe but no one was overly empressed by it. I would try a different flavor of juice next (maybe the pineapple like the other reviews suggested). I would use rice instead of the noodles and add vegtables to it. I added Sesame seeds to the pork when it was done and it gave it a little crunch. I left out the cinnamon but maybe that is what it was lacking. Overall it tasted like orange flavored pork.
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