Grilled Pork Tenderloin with Peach Glaze and Orange-Habanero Mojo

for the glaze:

• 1 cup peach jam
• ¼ cup Dijon mustard
• ¼ cup freshly squeezed orange juice
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

for the mojo:

• 2 tablespoons Mild vegetable oil such as canola
• 1 small red onion finely chopped
• 4 large cloves garlic minced
• 3 cups freshly squeezed orange juice
• ½ cup freshly squeezed lime juice
• ½ habanero chili seeded and minced (These are VERY hot little chiles! You may want to use gloves when chopping.)
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

for the pork:

• 2 pork tenderloins weighing 1¼ to 1½ pounds each
• 1 tablespoon Mild vegetable oil such as canola
• 2 teaspoons kosher salt use more if desired
• ½ teaspoon freshly ground black pepper