Ziti with Pork and Escarole in Creamy Thyme Sauce

Ingredients

• 0.5 cup chicken broth low-sodium homemade canned
• 3 tablespoons cooking oil 
• 2 teaspoons dijon mustard 
• 0.5 teaspoon thyme leaves dried
• 4 cups endive 
• 0.5 teaspoon fresh-ground pepper black
• 0.5 cup heavy cream 
• 1 pound pork tenderloin 
• 0.8 teaspoon salt 
• 1  shallots green chopped
• 0.5 pound ziti 

Equipment

• frying pan
• whisk
• pot

Directions

1. Cut the pork into 1/2-inch slices and flatten them with the heel of your hand.
2. Sprinkle the pork with 1/4 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, until just barely done, about 1 minute per side.
3. Remove the pork from the pan, let it sit for 5 minutes, and then cut into thin strips.
4. In the same pan, heat the remaining 1 tablespoon of the oil over moderate heat.
5. Add the escarole, shallot, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper and cook, stirring until the escarole wilts, about 1 minute.
6. Add the broth and the thyme and simmer until the broth is reduced to 1/4 cup, about 3 minutes.
7. Whisk in the mustard, cream, and the remaining 1/4 teaspoon salt; bring just to a simmer.
8. Add the pork and any accumulated juices to the sauce, and remove from the heat.
9. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes.
10. Drain and toss with the sauce.
11. Wine Recommendation: A dry riesling from the Alsace region in France makes a perfect partner for pork and stands up well to the mustard here.