Place pork tenderloins in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.
Remove pork tenderloins from marinade, discarding marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Let stand 10 minutes before slicing.
Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and sliced tenderloin. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.
