For the pork: In a small bowl, combine lime zest and juice. Set aside.
Use a microplane grater to grate the knob of ginger over a cutting board. Transfer the grated ginger to the bowl with the lime. Add the honey, tequila, jalapeño, cilantro, olive oil, salt, and pepper. Stir to combine.
Place the pork tenderloin into a 1-gallon zip-top bag. Pour the marinade over the pork, and refrigerate for at least 1 hour and up to 4.
Take the pork from the refrigerator 15 minutes before cooking, and remove it from the marinade onto a baking sheet or platter.
Preheat the grill to a high heat—about 450°. Place the pork onto the hot grill and sear on one side for 5-6 minutes. Flip over, and continue to cook for an additional 5-6 minutes for medium or to desired doneness.
Transfer pork to platter or cutting board, and tent with tin foil. Let meat rest for 4-5 minutes before carving.
For the salsa: Use a microplane grater to grate the ginger onto a cutting board. Carefully scoop the ginger pulp into your hand or into a fine mesh sieve. Squeeze the pulp over a medium bowl to capture all the ginger juice. Discard the ginger solids.
Add the diced, mango, pineapple, bell peppers, red onion, jalapeño, chili pepper, lime zest and juice, cilantro, and mint. Toss to combine.
Taste for seasonings, adding salt and freshly ground pepper if desired.
To plate: Slice the tenderloin into half-inch slices. Arrange neatly on a platter. Serve salsa on the side or scoop some onto the platter with the pork for an eye-popping presentation.