Roast Pork Tenderloin with Orange and Red Onion Salsa

Yield: 4 Servings
2Pork tenderloins; 10 to 12 ounces
Salt; freshly cracked black pepper to taste
2tbVegetable oil
2Oranges; peeled, seeded, finely chopped
1Red onion; finely chopped
2Cloves garlic; minced
1/2Chili pepper; minced, or to taste (up to 1)
1/3cFresh lime juice
2tsHoney; or to taste (up to 3)
2tsEach: ground cumin; chili powder
1/4cCoarsely chopped fresh cilantro