Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius)

In a large resalable plastic bag, combine brown sugar, salt, ginger, garlic powder, onion salt and dried chipotle pepper seasoning.

Place tenderloins in bag and shake,coating meat evenly. Refrigerate for 10 to 15 minutes.

Set a skillet coated in cooking oil over medium heat.

Sear the tenderloin in the skillet. When it has browned on one side, turn it over using a pair of tongs and brown the other side.

Place the tenderloin in a roasting pan.

Combine the guava jam and mustard in a food processor and pulse until well combined.

Brush the guava and mustard glaze on the pork loin turning it to cover all sides.

Place the pan in the oven and roast for about 15 -20minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

Allow the pork to rest for 10 minutes before serving.