How to Make It
In a small bowl, combine the minced habanero with the garlic, ginger and 1 teaspoon of the olive oil. Rub the mixture all over the pork, cover and refrigerate for 6 hours or overnight.
Scrape the chile rub from the pork and season the meat with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the tenderloins, cover and cook over moderate heat, turning occasionally, until browned all over and cooked through, about 16 minutes. Transfer the pork to a cutting board and let rest for 5 minutes.
Add the shallots and sliced habaneros to the skillet, cover and cook over low heat until wilted, about 3 minutes. Uncover and raise the heat to high. Add the Riesling and simmer until reduced by half, about 2 minutes. Add the Sauternes and remove from the heat. Swirl in the butter and season with salt and pepper.
Carve the pork into thick slices and arrange on plates. Spoon the habanero sauce on top and serve.