For marinade, in a bowl combine all ingredients except pork and Salsa. Place pork in a large self-sealing plastic bag set in a shallow dish. Pour marinade over pork. Seal bag. Marinate in refrigerator 1 hour; turn bag occasionally. Drain pork; discard marinade.

For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over the drip pan. Cover and grill for 30 to 35 minutes or until an instant-read thermometer inserted in meat registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on rack in a roasting pan, place on grill rack, and grill as above.) Let stand 10 minutes. Slice tenderloins and serve with Salsa. Makes 8 servings.

In a small bowl combine 1 cup chopped banana; 1/3 cup raisins; 2 medium fresh jalapeno chile peppers, seeded and finely chopped (see Chile Pepper Safety, note); 3 tablespoons lime juice; 2 tablespoons finely chopped red onion; 1 tablespoon canola oil; 1 tablespoon frozen orange juice concentrate, thawed; 2 teaspoons snipped fresh cilantro; 1 teaspoon ground coriander; 1 teaspoon honey; and 1 teaspoon grated fresh ginger. Makes 1-1/2 cups salsa.

Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.