3 pork tenderloins (1 to 1 1/2 pounds each)
1/2 bottle red wine
1/2 cup balsamic vinegar
6 garlic cloves, peeled
Olive oil or vegetable oil for grilling
Guava Barbeque Sauce, recipe follows
Papaya Salsa, recipe follows
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
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
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