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Apricot-Glazed Pork Over Fettuccine

Apricot-Glazed Pork Over Fettuccine
Makes:
4
Prep Time:
15
minutes
Total Time:
35
minutes
based on
21 reviews
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.

In this recipe:


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Ingredients:

  • 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 BUITONI Refrigerated Fettuccine (9 oz.), prepared according to package directions

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.


Reviews:

Review This Recipe
  •  Star(s)

    I used Chicken

    Melissa from Wenatchee, Wa

    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.

  •  Star(s)

    Yummy!!

    Faith from Grove City, Ohio

    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.

  •  Star(s)

    sweet n sassy

    spicey from winthrop ny

    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.

  •  Star(s)

    Bland Pork

    Jeri from South Dakota

    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.

  •  Star(s)

    Alright

    Maria from West jordan, Utah

    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.

  •  Star(s)

    Will make again

    Michelle Sullivan from Asheville, NC

    My family really enjoyed this recipe. I did make some changes. I substituted pineapple juice for apricot. I added about 1/4 sugar to the sauce as well. I would omit the sesame oil unless you really like it. The pork was so tender inside and crisp outside. We will definately eat this again

  •  Star(s)

    Not so hot.

    Becky Tompkins from Jacksonville, FL

    My husband is a pork fan, and I made this dish hoping to give him something a little out of the ordinary. I would have thought the nectar would give the pork a delicious, soft sweetness, but it just didn't taste good at all. I couldn't even eat it. Hubby said it was edible, but not great.

  •  Star(s)

    Even though I altered the origonal a bit.

    M@T from Union, Oregon USA

    Quite spectacular! Especially with home-spun pasta! The only thing I did different was to deglaze the pan with about 1/4 pineapple juice. Really terrific.

  •  Star(s)

    A non- rezist recipe I mastered !

    antigoni kanellaki from greece

    The combination of apricot's nectar with chicken broth,soy sauce,lemon juice and sesame oil had as result a really delicious sweet and strange taste . All the ingredients bond together so nice that their primary taste is been nuetralized to produce the final outcome. Even if you don't like one you shouldnt worry but proceed to the mix. I also used it on parboiled rice. I liked a lot and used my savings from the ingredients to make it again the next day!

  •  Star(s)

    Not as expected

    Barbara McMahan from

    I found the dish very simple to make. I was excited with all the flavors and imagined how tasty it would be. Well, I was disappointed. It didn't have the flavor I had thought it would. I enjoyed the idea of this sauce over pasta instead of the typical red. I would not make it again. It was plain and was edible but not worth it.

  •  Star(s)

    Pleasant Surprise

    Anita from

    It's hard to find a recipe that pleases all my family members (6) but this one did. Tasty and not overpowering flavour. Easy to make and enjoyed by all.

  •  Star(s)

    a disappointment

    Cristina from

    The meal was quick to make, but I ended up disappointed. Other reviewers wrote that they added other ingredients; maybe that's just what it needs, because on it's own I would sum it up like my guest's did - it's okay.

  •  Star(s)

    Great Dish to Work With

    TERRY BUTLER from Muskogee, OK

    This is a great recipe because you can personalize it....we tried putting the cinnamon in the flour before coating the pork....we also added some dried apricots to the sauce for a little extra tang. Next time maybe some cashews during the last couple of minutes of cooking.

  •  Star(s)

    Disappointing

    Charlotte from Ann Arbor, MI

    The meat was tender, but the sauce was just flavorless. I had to add salt and sugar just to bring out any flavor at all. I also added sauteed mushrooms, garlic, and some red wine, and that helped quite a bit.

  •  Star(s)

    Adding ingredients

    Melissa from Antioch, Ca

    I agree. I think adding peppers will compliment this dish tremendously. I added garlic to mine when I browned the pork, because I love garlic so much. I also added a pinch of black pepper.

  •  Star(s)

    apricot glazed pork

    nicole from Newfoundland

    I prepared this recipe for my supper club. Everyone loved it. I added zucinni,onion,yellow pepper and fresh mushrooms.

  •  Star(s)

    Simple Yet Delicious

    Anne Marie Ryan from Greenbackville, Va

    I prepared this recipe as a trial last night after work. I believe it took me less than thirty minutes all together. Both my husband and I enjoyed it very much. The tastes were subtle and unusual. I think this recipe would make a great addition to a festive buffet dinner.

  •  Star(s)

    DE

    Janet from New Castle

    Eveybody in our family liked this, right down to my 4 year old Grandson. Served with a green vegetable or small salad, makes a quick and easy meal. I think I will try the same recipe with chicken next time, although I was delighted to find a good pork recip

  •  Star(s)

    DE

    Janet from New Castle

    Eveybody in our family liked this, right down to my 4 year old Grandson. Served with a green vegetable or small salad, makes a quick and easy meal. I think I will try the same recipe with chicken next time, although I was delighted to find a good pork recip

  •  Star(s)

    Good Flavor, but....

    Carrie from Kalamazoo MI

    The flavors in this recipe complimented the pork. But it needs something besides the meat and the sauce. Maybe I'll throw in some different color peppers next time.

  •  Star(s)

    see recipe name

    Julie from Kenwick, WA

    My family tried this recipe and were pleasantly surprised with the mixture of flavours. YUM. Will do again

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • 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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Apricot-Glazed Pork Over Fettuccine

Ingredients

  • 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 BUITONI Refrigerated Fettuccine (9 oz.), prepared according to package directions

 

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.

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