Pork Tenderloin with Guava Barbeque Sauce

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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

Guava Barbeque Sauce:

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

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