Prepare marinade by crushing all ingredients except beer together in a mortar and pestle. Pour beer in a large Ziploc bag or non-reactive container and mix in herbs. Set aside.
Pierce tenderloin with a fork on all sides to tenderize and to allow marinade to seep into the pork. Place the pork tenderloin in the marinade, ensuring that it is covered and marinate in fridge for up to 12 hours.
Preheat oven to 400°F. In a roasting pan or oven-proof skillet lay out bacon slices side-by-side, diagonally. Lay about half of the mango slices on top of the bacon at right angles to the bacon, creating a cross-hatch. Lay the tenderloin on the mango and cover the top of the tenderloin with remaining mango. Start to wrap the bacon over the top of the tenderloin, using cloves to pin the ends of each bacon piece to the loin. Be sure to cover all of the loin so you have a bacon ‘ball’ stitched with cloves.
Roast in the oven, turning it over every 10 minutes and basting with the marinade, until a meat thermometer inserted in the thickest part of the tenderloin reaches 155°F (68°C), about 30-60 minutes, depending on the thickness of your tenderloin. Let rest for about 10 minutes before slicing and serving.