Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo

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2 pork tenderloins (about 1 1/2 pounds each)

2 tablespoons canola oil

Salt and freshly ground pepper

Guava Glaze, recipe follows

Orange-Habanero Mojo, recipe follows

1 cup guava jelly, or apricot jam

1/4 cup Dijon mustard

1/4 cup freshly squeezed orange juice

Salt and freshly ground pepper

2 tablespoons canola oil

1 small red onion, finely chopped

4 cloves garlic, finely chopped

1/2 cup fresh lime juice

3 cups freshly squeezed orange juice

1/2 habanero chile, seeded and finely chopped

2 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin seeds

Salt and freshly ground pepper

Preheat a grill to high.
Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.

Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.

Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.