Ziti With Pork And Escarole In Creamy Thyme Sauce

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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

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