Preheat oven to 425 degrees. Place pork tenderloin in baking dish and bake for roughly 20 minutes per pound, or until a meat thermometer reads 145 degrees. Allow to rest for 5 minutes before slicing.

While the pork is cooking, prepare the rice as package instructs, to produce 3 cups of cooked rice. Squeeze lime juice from a couple slices over the rice and stir to combine.

In a large bowl, add the tomatoes, pineapple, red onion, cilantro, and habañero, and stir gently to combine. Squeeze juice from one lime slice over the salsa and stir.

To plate, add ½ cup of rice, then top with a few slices of the pork tenderloin. Add a heaping pile of the pineapple salsa and garnish with a couple lime slices. Serve immediately.