Ingredients

• 2 pork tenderloins, about 1 1/2 pounds each
• Canola oil
• Salt and freshly ground pepper
• Ground cumin
• Guava Glaze, recipe follows
• Orange-Habanero Mojo, recipe follows
• Mint sprigs, for garnish
• 1 cup guava marmalade
• 2 tablespoons Dijon mustard
• 2 tablespoons orange juice or water
• Salt and freshly ground pepper
• 1/4 cup fresh lime juice
• 3 cups freshly squeezed orange juice
• 1/4 cup sour orange juice (optional)
• 1/2 small red onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 habanero chile, finely chopped
• 1 teaspoon whole cumin seed
• Salt and freshly ground pepper

Instructions

1. Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs.
2. Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
3. In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.