Ingredients
1lbpork tenderloin
¾tspsalt
½tspfresh ground black pepper
3tbspcooking oil
½lbescarole
1shallot,or 2 scallions including green tops
½cupchicken broth,canned, low sodium
½tspdried thyme
2tspgrainy mustard,or dijon mustard
½cupheavy cream
½lbziti
Preparation
Cut the pork into ½-inch slices and flatten them with the heel of hand. Sprinkle the pork with ¼ teaspoon each of the salt and pepper.
In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Cook the pork, in two batches if necessary, for about 1 minute per side, until just barely done.
Remove the pork from the pan, let it sit for 5 minutes, and then cut into thin strips.
In the same pan, heat the remaining 1 tablespoon of the oil over moderate heat. Add the escarole, shallot, ¼ teaspoon of the salt and the remaining ¼ teaspoon pepper and cook, stirring for about 1 minute, until the escarole wilts.
Add the broth and the thyme and simmer for about 3 minutes, until the broth is reduced to ¼ cup. Whisk in the mustard, cream, and the remaining ¼ teaspoon of salt; bring just to a simmer.
Add the pork and any accumulated juices to the sauce, and remove from the heat.
In a large pot of boiling, salted water, cook the ziti for about 13 minutes, until just done. Drain and toss with the sauce.
Serve warm, and enjoy!
