Rinse pork tenderloin and pat dry with paper towels. Place tenderloin in ziploc or medium casserole dish. Mix the next 8 ingredients in a bowl and pour over the pork tenderloin. Marinate at least 24 hours in the refrigerator. Turn the tenderloins in the marinade every 4-6 hours.
Heat charcoal or gas grill over medium high heat. Remove the tenderloins from the marinade and discard marinade (it is ok if a few jalapeños and ginger stay on the tenderloin). Grill the tenderloins over the hot grill turning occasionally and allowing for grill marks and a slight crust on parts of the loin.
Cook to an internal temperature of 145° allowing to rest for 3-5 minutes once removed from the grill.