Rinse the tenderloins and pat dry. Combine all of the marinade ingredients together in a zip-top bag and slosh around to combine. Add the pork and slosh to coat. Refrigerate at least 8 hours or overnight.
Heat your grill to medium-hot. Remove the pork from the bag, discarding the marinade. Pat the tenderloins dry. Rub with a small amount of olive oil to prevent sticking. Grill for 8-10 minutes per side or until a thermometer reads 155° when inserted in the thickest part of the meat. Remove from the grill, cover loosely with foil and let rest for 5-10 minutes (the temperature will continue to rise while the meat rests). Slice and serve with Fresh Fruit Salsa. If it isn't grilling season in your neck of the woods, preheat oven to 425°. Brown the tenderloins by searing over high heat in a pan on the stovetop, about 2 minutes per side, then finish in the oven until the desired temperature is reached, 15-20 minutes or so.
For the Salsa: Combine all of the ingredients in a large bowl. Taste and adjust seasonings. Cover and refrigerate for at least half an hour. Can be made the day ahead.
Prep. time: 15 minutes plus marinating time
Cooking time: about 30 minutes
Servings 8; Serving Size 5 oz. pork, 1/3 cup salsa (249g); Calories 220; Calories from fat 35; Total fat 4g; Cholesterol 110mg; Sodium 130mg; Carbohydrate 9g; Dietary Fiber 1g.