Spicy pork with tomato sauce

Ingredients
2 pork tenderloins, well trimmed of fat and sinew
For the marinade:
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp pimenton (hot smoked paprika)
2 cloves garlic, peeled and crushed
Finely grated zest of 1 lemon
Leaves from a few sprigs of thyme
Sea salt and freshly ground black pepper
For the tomato sauce:
120ml extra virgin olive oil
2 small onions (ideally Spanish), finely chopped
8 large ripe plum tomatoes
1 bay leaf
1 tsp unrefined light brown sugar
Sea salt and freshly ground black pepper or pimenton

Method

1. To make the marinade, mix all the marinade ingredients in a medium bowl. Add the pork tenderloins and turn to coat in the marinade. Cover and chill for 1 - 4 hours, or overnight.
2. To prepare the sofrito, heat the oil in a medium sized saucepan, add the chopped onions and season with salt and pepper. Cook over a medium to low heat for 25-30 minutes until the onions are soft, tender and beginning to turn a lovely light brown colour. If they look in danger of burning, add a tablespoon of water and keep cooking over a low heat.
3. Cut the tomatoes in half and grate the open face over a large bowl. Discard the skins. Add the tomatoes and bay leaf to the onions and cook for another 20 minutes until the sauce is rich and thick, stirring regularly. Season with salt and pimenton or pepper and add a little sugar to sweeten if liked.
4. While the sofrito is cooking, drain the pork from the marinade and either chargrill, pan-fry or barbecue the whole tenderloins until browned and seared on all sides. Place on a baking tray and finish cooking in a preheated oven at 180°C/Gas mark 4 for 8 - 10 minutes until cooked through but not dry.
5. Divide the sofrito between four warmed dishes, slice the pork and arrange on top. Garnish with fresh flat leaf parsley. Serve with crusty bread, rice or potatoes.