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Using a thin-bladed knife, remove the tenderloin’s white membrane.
Mix all the marinade ingredients in a bowl. Set aside.
Place the tenderloin in an airtight plastic bag and add half of the marinade. Let marinate for 1–2 hours in the refrigerator. Reserve the other half of the marinade for cooking.
Preheat the barbecue to high.
When you’re ready to start cooking, drain the tenderloin and grill on the barbecue until a meat thermometer inserted in the centre reads 70 °C (160 °F), approximately 10–12 minutes. Baste the meat with the remaining marinade two or three times while cooking.
Meanwhile, mix all the salsa ingredients in a bowl. Set aside.
Serve the pork tenderloin with the salsa.
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