T-loin El Greco

1 lb pork tenderloin
3 large tomatoes
1 medium onion
2 cloves garlic
1 Tsp dry, Greek oregano
1/4 Tsp ground cinnamon
1/4 Tsp ground allspice
extra virgin Greek olive oil
1/2 cup white wine
pinch of white sugar
black pepper
8 oz ziti or penne
grated cheese (Mizithra preferred)

t-loin marinade
2 cloves garlic
extra virgin Greek olive oil, about 1/4 cup
1 Tsp dry Greek oregano
1 small cinnamon stick
For the marinade, smash the garlic and break up the cinnamon stick. Combine the above ingredients for the marinade into a gallon zip-lock bag with the tenderloin. Shake and smear the t-loin with the marinade. Marinate it for at least 2 hours.

Prepare a charcoal grill. Allow the coals to become red and ashy.

Slice the tomatoes in half. Grate the tomatoes off their skins with a box grater.

Chop the onions and the garlic finely. Heat up a large skillet. Add olive oil and sweat the onions down. Add garlic and stir fry for 30 seconds. Pour in the tomato juice/pulp and wine. Place the cinnamon, allspice, oregano, sugar, and salt and pepper to taste into the pan. Bring the contents of the skillet to boil, then simmer moderately for 20-25 minutes.

Prepare the pasta. Cook it to al dente. Throw the t-loin onto the hot coals. Grill until the meat is medium. Tent it under aluminium foil for 10 minutes. Slice it into thick medallions. Place the pasta and sauce on a platter. Arrange the medallions over the pasta. Top with grated cheese.