Add the olive oil, chile paste, cinnamon, allspice and cloves to a small bowl. Mix to blend, and then rub this over the entire surface of the pork tenderloin. Place it on a large plate and cover with plastic wrap. Set aside in the refrigerator for at least 1 hour, and ideally overnight.
About 15 minutes before the pork is finished marinating, preheat the oven to 400 degrees F and adjust a rack to the center.
Place an oven proof sauté pan over high heat. Sprinkle the entire surface of the pork with salt and pepper, and then once the pan is very hot, add the pork and brown it, about 1 minutes per side. Place the pan in the preheated 400 degree F oven and roast until the pork has an internal temperature of 145 degrees F -- this should take about 15 minutes, but times will vary.
Remove the pan from the oven and use kitchen tongs to place the pork on a cutting board. Let it rest about 10 minutes, and then slice it thinly (about ¼-inch slices). Set aside.
While the pork is roasting, cut both of the mangoes into round slices (again, about ¼-inch slices). A mango pit is flat, and runs lengthwise, so the slices should be made on either side of the pit. Then use a paring knife to remove the skin from each slice. Set the mango slices aside. Lay the lettuce leaves out on a clean, dry surface. Spread about 1 tablespoon of the Cilantro Chimichurri over each one. Divide the mango slices between the lettuce leaves, directly on top of the chimichurri, and then add a few slices of pork on each one. Now add about another ½ tablespoon or so of the chimichurri to each one, on top of the pork. Roll & eat! (You can almost fold the lettuce, like a tortilla, or roll them tightly and use a chive to tie them, for a more refined presentation.)