Instructions: Trim fat from pork; cut crosswise into 1/4-inch-thick slices. Combine pork and flour in a large zip-top plastic bag. Seal and shake to coat; set aside.

Heat a 10-inch cast iron skillet over medium=high heat; add 1 1/2 tsp vegetable oil; swirl to coat bottom of pan. Add half of pork to skillet; cook 2 minutes on each side or until done. Remove from skillet; set aside.

Repeat procedure with remaining pork and 1 1/2 vegetable oil. Let skillet cool slightly.

Heat skillet over medium heat. Add 1 tsp vegetable oil to skillet, swirling to coat. Add shallots and ginger; saute 30 seconds. Stir in apricot nectar, sherry and cinnamon stick, scraping skillet to loosen browned bits. Combine soy sauce and cornstarch in a small bowl; stir well.

add cornstarch mixture to skillet. Stir in broth and lemon juice. Bring to a boil; cook 1 minute, stirring constantly. Return pork to skillet; reduce heat and simmer 3 minutes or until thoroughly heated. Stir in remaining ingredients. Discard cinnamon stick.

NOTES :

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