1. For dry rub, combine allspice, nutmeg, cinnamon, sugar, salt and habanero powder in a cup. Brush tenderloins with oil; sprinkle evenly with dry rub. If desired, cover and refrigerate overnight.
2. Heat grill.
3. Add tenderloins and grill 15 to 20 minutes, turning once. Brush each tenderloin with 3/4 cup desired sauce and grill 5 to 10 minutes more, until an instant-read meat thermometer inserted into thickest section of each tenderloin registers 160 degrees F.
4. Meanwhile, heat 1/2 cup of each sauce just until warm. Transfer tenderloins to cutting board; slice and arrange on a platter. Serve with sauces. Garnish with rosemary and lime, if desired. Makes 8 servings.