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.