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Preheat the grill or grill pan to approx. 400 degrees.
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For grits:
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In a large, heavy pan bring the chicken stock just to a boil. Add grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for approx 45 minutes-1 hour until grits are smooth and creamy. If grits are too thick, add a little chicken stock. If they are too thin, continue cooking them to reduce the liquid further. Stir in corn and gouda, then taste and season with salt and pepper. Keep warm until ready to serve. While grits are cooking, prepare the pork.
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For glaze: Melt the jelly in a small saucepan; add all other ingredients and combine until smooth. Reserve for later.
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For Pork: Lay the pork flat on a clean surface. Using a sharp knife, butterfly the pork tenderloin (make several lengthwise cuts, (be sure they does not go all the way through on the side),
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and open the tenderloin like a book. Place all but 2 T of the cilantro filling into the pork, spread into an even layer, and roll the tenderloin up tightly the grain of the meat should be running lengthwise, as it was prior to cutting). Use butcher's twine or small dowels to secure the meat into a compact roll.
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Lightly coat the pork with oil and season it with salt and pepper. Brush the pork with glaze, reserving approx. 3-4 Tbs. Grill the pork for 3-5 minutes per side, brushing frequently with the glaze, until it reaches approx. 140 degrees internally. Set aside and allow the pork to rest for 10 minutes before slicing with a serrated knife into 1/4- 1/2 inch thick slices. While the pork is resting, heat the glaze in a saucepan.
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Assembly: Spoon out a portion of grits onto a plate. Fan several slices of pork tenderloin atop the grits, and drizzle with reserved guava glaze. Use the remaining 2 T of cilanto filling to sprinkle lightly around the plate.
