Place on a rack in a shallow roasting pan.
Bake at 425° until meat thermometer reads 160° (approx. 35-40 minutes for tenderloin).
Let stand a few minutes before slicing.
For Chutney, combine all remaining ingredients in small saucepan. Bring to a boil, reduce heat, and simmer for 7-8 minutes or until slightly thickened. Drizzle over pork slices.
