Preheat the oven to 425 degrees F. Place the pork in a roasting pan, and then season with salt and pepper. Roast 20 minutes, and then reduce heat 325 degrees F and roast 45-60 minutes more, or until pork reaches an internal temperature of 160 degrees F. While the pork cooks, make the chutney. Combine the remaining ingredients, except mint or cilantro, in a medium saucepan. Set pan over medium heat and gently simmer, stirring frequently, until chutney thickens and becomes rich in colour, about 20-30 minutes. Mix in mint or cilantro and season with salt and pepper. Remove from heat and set aside. When cooked, rest the pork 10 minutes before thinly slicing. Serve chutney alongside slices of pork.
Note: Chutney could be made a day or 2 in advance and stored in the fridge until needed.