Apricot-Glazed Pork Over Fettuccine

Apricot-Glazed Pork Over Fettuccine

In this recipe:

based on 21 reviews
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15 min.
35 min.
4 Servings

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 &#190-inch cubes
  • 1/4 cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 package BUITONI Refrigerated Fettuccine (9 oz.), prepared according to package directions
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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.

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I used Chicken

I used chicken instead of pork in this recipe. I think next time i will add green onions and it will be perfect. We spiced it with cajun seasoning.

- Melissa from Wenatchee, Wa


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.

- Faith from Grove City, Ohio

sweet n sassy

If you like apricots then this is for you. The glaze has a sort of sweet taste and a lil bit / kick to it. And the pork just adds the right flavor to it all. My kids like this dish along with the carrots. veggies kids don't eat they eat now! this recipe is so easy and not alot of time to make great in a pinch.

- spicey from winthrop ny

Bland Pork

I made this meal hoping that it would be new and exciting. Wrong...it was very bland. The meat was nice and tender, but the noodles and sauce just was not what I was expecting. Next time I think I'll make this with pineapple and rice instead of apricot and Fettucine.

- Jeri from South Dakota


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.

- Maria from West jordan, Utah

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 485
  • Calories from Fat: 113
  • Total Fat: 12.5g (19% of DV)
  • Saturated Fat: 3.6g (18% of DV)
  • Cholesterol: 145mg (48% of DV)
  • Sodium: 697mg (28% of DV)
  • Carbohydrates: 58.3g (19% of DV)
  • Dietary Fiber: 1.9g (8% of DV)
  • Sugars: 11.8g
  • Protein: 33.1g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 0% of DV
  • Iron: 19% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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