Ingredients

• 1/3 cup whole wheat flour
• 1 teaspoon fine sea salt 
• 1 teaspoon freshly ground black pepper
• 1 pork tenderloin, about 1 to 1-1/2 pounds
• 4 tablespoons extra virgin olive oil
• 1/3 cup Raspberry Vinegar
• 1/3 cup white wine or homemade or low-sodium store-bought chicken stock
• 2 cups fresh blackberries, rinsed and patted dry
• 4 springs fresh thyme or 1/2 teaspoon dried thyme

Directions

Step 1

Mix the flour, salt, and pepper in a pie plate. Cut the tenderloin into medallions about 3/4- to 1-inch thick. 

Step 2

Heat a frying pan large enough to hold the medallions over medium heat. When hot, add the oil, then quickly coat both sides of each medallion in the flour mixture, shake off any excess, and add to the pan. Sear for 3 minutes on each side or until brown. Transfer the medallions to a dish. 

Step 3

Deglaze the pan with the vinegar. Add the wine or broth and the berries, and briefly bring to a boil. Add the medallions back into the pan, reduce the heat to a simmer, cover, and cook until an instant-read thermometer reaches 145°F, about 5 more minutes. Divide the medallions among four dinner plates. Raise the heat on the stove back to medium, and use a potato masher to partially purée the berries; cook for 3 more minutes until the sauce thickens slightly. Spoon the berry sauce over the medallions.

Ingredients

For the tomato sauce:

• 3 tablespoons extra virgin olive oil
• 4 large garlic cloves, minced
• 1 cup grated yellow or Vidalia onions
• One 6-ounce can tomato paste
• 1/2 cup red wine
• One 28-ounce can whole tomatoes, preferably San Marzano
• 1/2 teaspoon dried oregano
• Pinch of sea salt, more to taste

For the shells:

• 1 pound jumbo pasta shells
• 2 teaspoons sea salt
• 1 pound mozzarella
• 1 pound ricotta cheese
• 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
• 1 cup cooked spinach, well chopped
• 2 tablespoons extra virgin olive oil, plus more for baking 
• 1 egg, beaten
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan. When hot, add the olive oil, garlic, and onions, and sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste in the center. Sauté the paste until it browns, to release its flavors. Deglaze the pan with the red wine, then add the tomatoes, oregano, and salt. Use a potato masher to gently crush the tomatoes. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Make the stuffed shells: Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While the shells are boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut the mozzarella into small cubes. Place the cubes in a large bowl along with the ricotta, 1 cup grated Parmigiano-Reggiano, spinach, olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to stuff them with the spinach-cheese mixture. Lightly coat a large round or rectangular baking dish with olive oil and add three-quarters of the sauce; use an offset spatula to spread it out evenly. 

Step 5

Place the filled shells in the baking dish in a festive pattern, brush the tops of the shells lightly with olive oil, and cover with the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. Serve with the rest of the tomato sauce on the side.