Pork Tenderloin with Guava Barbeque Sauce

3 pork tenderloins (1 to 1 1/2 pounds each) (I used one that eventually fell into 3 smaller pieces, it was only about 1.8 lbs.)
1/2 bottle red wine
1/2 cup balsamic vinegar
6 garlic cloves, peeled
Olive oil or vegetable oil for grilling (I didn't use)
Guava Barbeque Sauce, recipe follows
Papaya Salsa, recipe follows

Marinate the pork overnight in the wine, balsamic vinegar, and garlic.

Preheat the grill on high. When hot, brush the pork tenderloins with olive oil and sear each side for about a minute.

Lower the heat to medium and cook, covered, for 8 to 10 minutes per side, brushing generously with the guava barbeque sauce at least twice.

Remove the pork tenderloins from the heat, glaze with another thick coat of the barbeque sauce, and let rest on a plate for at least 5 minutes. Then slice the tenderloins into 1-inch medallions. The pork should be served warm with a side of papaya salsa.

Guava Barbeque Sauce: (Awesome! Probably good on all sorts of stuff!)
12 ounces guava paste, cut into small cubes
1/4 cup red wine
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
4 tablespoons honey
1 teaspoon kosher salt

In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes.

Cool to room temperature. If not using immediately, refrigerate.

Papaya Salsa:
2 cups papaya, cubed into 1/2-inch squares
1 Hass avocado, cut into small pieces
2 tablespoons diagonally sliced scallions
1/4 cup lemon juice
Pinch sugar
Pinch salt

Combine all the ingredients together in a medium bowl. Toss, cover, and refrigerate until ready to serve. Bring to room temperature before serving.

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 8 hours
Cook Time: 40 minutes
Yield: about 8 servings
User Rating: No Rating

Source:
Emeril & FoodTv.com (Recipe courtesy Latin Chic by Carolina Buia and Isabel Gonzalez, published by Rayo, 2005)