Apricot Glazed Pork Over Fettucine

1 can (11.5-oz.) Apricot Nectar
3/4 cup chicken broth
2 tablespoons soy sauce
1/2 teaspoon lemon juice
1/2 teaspoon sesame oil (see note)
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 package (9-oz.) 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.