Prepare the rub by mixing all spice ingredients together.
Lightly coat the tenderloins with olive oil then spread rub evenly over them. Pat into pork. Let rest at room temperature for at least 30 minutes.
Heat grill to about 350-450 degrees, what they call a medium heat.
Husk corn and lightly coat with olive oil.
Place on grill with cover closed and cook for 15 minutes, turning occasionally until corn is browned and tender. Remove and let cool slightly.
When corn has cooked about 10 minutes, place tenderloins on grill over direct heat with cover closed. Cook for a total of 15-20 minutes, turning every 5 minutes. The pork should reach an internal temperature of 145 degrees.
Remove pork from heat and let rest 5 minutes.
While pork is cooking, prepare salsa by mixing all ingredients together. When corn is cool enough to handle, cut kernels off cobs and add to salsa. Stir.
Cut pork crosswise into ½-inch slices and serve with salsa on the side.