Although chutney is not typically found in an Italian pantry, I always have it on hand. It reminds me of Mostarda di Frutta which is a spicy condiment made from candied fruits and mustard powder. The chutney creates a wonderfully tangy and savory coating that also helps to keep the pork tenderloin moist and juicy. Sometimes I toss in some pitted oil-cured olives and use sweet potatoes. Serve with a chilled glass of Elve’ Grechetto from Madrevite.