Combine the chutney ingredients in a bowl. Allow the flavours to meld at room temperature 30 minutes. Place a pork tenderloin medallion on a cutting board and cover with plastic wrap. Gentle pound or press the medallion until it is about 3/4-inch thick. Repeat with the remaining pork. Season the pork with salt and pepper. Heat your grill to medium, medium-high. Lightly oil the grill and then cook the medallions 3-4 minutes per side. Place two medallions on each of 4 serving plates. Serve the chutney alongside.