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
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.