Prepare grill.

Place the tenderloin in a large zip top bag.

Place green onion, garlic, habanero, serrano chile, onion, oil, soy sauce, 5 spice, lime juice, 1 tablespoon kosher salt, 2 teaspoons pepper and 1 1/2 cups cilantro in a blender. Puree until smooth.

Remove 1/4 cup of the marinade and reserve for the sauce. Pour the remaining marinade into the bag with the pork. Seal and marinate for 45 minutes.

While the meat is marinading, toss together the tomatoes, pineapple, onion, chopped cilantro, jalapeño and lime juice until combined. Season with salt and pepper, to taste.

Remove the pork from the marinade and grill for 4-5 minutes. Flip the pork over and grill for an additional 3-4 minutes or until the internal temperature is 140 degrees. Transfer to a platter and rest for 4-5 minutes.

While the pork is resting, make the sauce. Add the reserved marinade, brown sugar, molasses and dark rum to a small saucepan over medium heat whisking to combine.

Bring the sauce to a boil, turn down heat and simmer until reduces by 1/2 or the mixture is thick and syrupy.

Slice the pork into 1/2 inch pieces across the grain and drizzle with the sauce. Serve with the pico de gallo, avocado and chopped cilantro, if desired.