We substituted the pork for chicken, but we don't feel it made a difference in the quality of the recipe. The mustard overpowered the other flavors and didn't seem the complement the thyme. We ended up tossing and making something else.
Ziti with Pork and Escarole in Creamy Thyme Sauce
- 1 pound pork tenderloin
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
- 1/2 pound escarole, leaves cut crosswise into 1/2-inch strips (about 4 cups)
- 1 shallot or 2 scallions including green tops, chopped
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon dried thyme
- 2 teaspoons grainy or Dijon mustard
- 1/2 cup heavy cream
- 1/2 pound ziti
- 1. Cut the pork into 1/2-inch slices and flatten them with the heel of your hand. 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. Remove the pork from the pan, let it sit for 5 minutes, and then cut into thin strips.
- 2. In the same pan, heat the remaining 1 tablespoon of the oil over moderate heat. 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. Add the broth and the thyme and simmer until the broth is reduced to 1/4 cup, about 3 minutes. Whisk in the mustard, cream, and the remaining 1/4 teaspoon salt; bring just to a simmer. Add the pork and any accumulated juices to the sauce, and remove from the heat.
- 3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Drain and toss with the sauce.
- 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.
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