Place the pork tenderloins into a resealable plastic bag, add the marinade and seal, making sure that the tenderloins are evenly coated with the marinade. Refrigerate for 4 to 24 hours; the longer the meat marinates the better.
Preheat a grill to high. Remove the pork from the marinade and discard the marinade.
Grill the pork for 5 to 6 minutes on each side, or until slightly charred on the outside and an instant-read thermometer inserted into the center of the thickest part of the meat registers 145 degrees F. Remove the meat from the grill and set aside to rest for at least 5 minutes before slicing. When ready to serve, slice the pork against the grain into thin slices and serve immediately with the Mango Salsa and desired rice.
Yield about 2 cups