1 pound pork tenderloin
3 tablespoons vegetabl
1/2 pound escarole, thinly sliced
1 shallot or 2 scallions, chopped
1/2 cup canned low-sodium chicken broth
1/2 teaspoon dried thyme
2 teaspoons grainy or dijon mustard
1/2 cup heavy cream
1/2 pound ziti
Cut the pork crosswise into 1/2-inch slices. Flatten them with the heel of your hand. Sprinkle the pork with salt and pepper. In a large skillet, heat 2 tablespoons of the oil over medium heat. Working in batches, add the pork and cook until just barely done, about 1 minute per side. Transfer the pork to a plate. Let sit for 5 minutes, and then cut into thin strips.
In the same skillet, heat the remaining 1 tablespoon of the oil over moderate heat. Add the escarole, shallot, and cook, stirring until the escarole wilts, about 1 minute. Add the broth and the thyme and simmer until the broth is reduced to 1/4 cup, about 3 minutes. Whisk in the mustard and cream; bring just to a simmer. Season sauce to taste with salt and pepper. 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 until just done, about 13 minutes. Drain and toss with the sauce.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 4 Servings