Preheat oven to 400 degrees F. Finely grate zest from limes. Juice limes (about 4 tablespoons). In a small bowl, mix half lime zest (about 2 tablespoons) with 1 teaspoon salt and 1/2 teaspoon pepper. Brush tenderloins with oil.
Place tenderloins in a nonstick roasting pan, fat side up. Roast, flipping them over after 8 minutes. Add lime zest mixture to the top, and continue roasting until a digital meat thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 20-35 minutes.
Meanwhile, in a medium saucepan, mix 1 cup water with cranberries, brown sugar, jalapeño and remaining lime zest and juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until berries have burst and juices thickened, about 5 minutes. Set aside.
Transfer pork to a carving board and let stand for 3 to 5 minutes. Meanwhile, in the roasting pan, bring cranberry sauce to a boil over medium heat, scraping up any browned bits in the pan with a wooden spoon. Carve pork and serve with sauce.
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