Sweet Apricot Nectar blended with a soy
sauce, sesame oil and a hint of cinnamon makes this glazed pork
a mouth-watering treat. Serve with honey-drizzled steamed carrots
and pumpkin pie from your local grocer's bakery for dessert.
Apricot Glazed
Pork Over Fettuccine
- 1 (11.5-ounce) can Apricot
KERNS® from LIBBY'S Refrigerated 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® Fettuccine, cooked according
to package directions
- 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.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
