Grilled Tenderloin with Nectarine Salsa

1 c peach mango, or pineapple nectar
3 TBSP fresh lime juice
2 med jalepeno peppers ( I am trying banana peppers first)
1 lb lean pork tenderloin (trimmed)
3 med nectarines, diced
3 med scallops, chopped- green parts only
1 TBSP fresh cilantro
Stir together nectar, 1 1/2 TBSP lime juice, and half of the chopped jalapeno.
Pour into zip lock bag with tenderloin and marinate for several hours.
Grill on low heat for 20 min, or until internal temp. reaches 160 degrees. Baste every 5 min. with remaining marinade.
Combine rest of ingredients to make salsa. Serve tenderloin in slices topped with salsa.