Grilled Pork Tenderloin with with Guava Glaze and Orange-Habanero Mojo

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

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.

Guava Glaze
1 cup guava marmalade
2 tablespoons Dijon mustard
2 tablespoons orange juice or water
Salt and freshly ground pepper
Whisk together ingredients in a small bowl and season with salt and pepper, to taste.

Orange-Habanero Mojo
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

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.

Source of Recipe Bobby Flay