In a medium bowl combine mango, chilies, red pepper, red onion, cilantro, lime juice, olive oil and salt; set aside. Substitute with jalapeño, serrano or other peppers to suite your taste.

If necessary, trim fat and shiny membrane from pork tenderloin. Rub all sides of meat with Jamaican jerk seasoning. Preheat grill to medium heat. Grill over direct heat for 15 to 20 minutes or until internal temperature of thickest part reaches 145°F, turning to brown on all sides. Slice tenderloin 3/4-inch thick. Serve with salsa.