Whisk all glaze ingredients together, seasoning to taste with salt and pepper. (Glaze can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)

Heat oil in a saucepan over medium to medium-high heat. Add onion and cook, stirring, until soft, about 5 minutes - take care to not let it brown. Then stir in garlic and cook 2 minutes more.

Add the orange juice, lime juice, and habanero and bring to a boil over medium-high heat. Cook until reduced by half. If it's just not thickening as much as you'd like, whisk together 1 tablespoon cornstarch and 1 tablespoon orange juice in a small cup - then whisk this slurry into the boiling mixture. Once the mojo has thickened, whisk in cilantro and cumin, then season to taste with salt and pepper. (The mojo can be made a day in advance, covered, and kept refrigerated. Bring to room temperature before using.)

Heat grill to high. Set aside a few tablespoons of peach glaze for brushing the cooked pork at the end.

Brush pork with oil, then sprinkle with salt and pepper. Grill 5 to 6 minutes per side to sear - no peeking! Then lower heat to medium-high. Every 3 minutes, brush with more glaze and flip, for 15 minutes. From start to finish, total grilling time should be 25 to 27 minutes.

Use an instant-read meat thermometer to check the temperature. Pull the tenderloins off the grill when they reach an internal temperature of 145° F.

Remove the pork from the grill, brush with the reserved peach glaze, and let rest for 10 minutes to let the juices settle in and the meat cook just a bit more. Cut into ½″-thick slices and arrange on a serving platter. Drizzle with habanero mojo and serve immediately.