Recipe Apricot Glazed Pork Over Fettuccine (Pasta)

Required Ingredients:

• 1 (11.5 fl oz) can Apricot KERNS® from LIBBY'S® All Nectar
• 3/4 cup chicken broth
• 2 tablespoons soy sauce
• 1/2 teaspoon lemon juice
• 1/2 teaspoon sesame oil
• 2 tablespoons cornstarch
• 1/8 teaspoon ground cinnamon
• 1 pound pork tenderloin, cut into 3/4-inch cubes
• 1/4 cup all-purpose flour
• 1 tablespoon vegetable oil
• 1 (9 ounce) package BUITONI® refrigerated Fettuccine, cooked according to package directions

Preparing/Cooking:

• 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 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 and cook, covered, for 10 minutes or until pork is thoroughly cooked and sauce is thickened.
• Serve over hot fettuccine.

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