Place pineapple, juice, marmalade, soy sauce, garlic, chilis, and cilantro in a blender or food processor; process until finely chopped. Reserve 1/4 cup for salad dressing. Place pork tenderloin in a nonreactive dish. Pour remaining marinade over, turn to coat, and allow to sit, turning occasionally, for 20 minutes.

Prepare a grill to medium heat. Remove pork from marinade, pour marinade into a small saucepan and bring to a boil. Boil briskly for 2 minutes and remove from heat. Place tenderloin on the grill and cook, marinating and turning from time to time, until browned and internal temperature reaches 145 to 150°F. Remove to a cutting board, tent, and allow to rest for 10 minutes.

To serve, thinly slice tenderloin on the diagonal; pass the remaining boiled marinade.

As shown: make a quick salad with leafy greens, thinly sliced red onion, and diced peaches, mango, or papaya. Toss with the ¼ cup marinade you reserved at the start.