1. Place tenderloin in a large zip-top bag. Add remaining pork ingredients, except oil. Marinate for 4 hours or overnight. Preheat oven to 375° F. Remove pork from marinade, and pat dry. Add 1 tablespoon of oil to a pan over high heat. Sear the tenderloin on all sides until browned, about 3 minutes per side. Transfer to a baking dish. Cook for 30 to 40 minutes until an instant-read meat thermometer reads 155° F.
2. While the pork is cooking, add cranberries and remaining chutney ingredients to a saucepan. Bring to a boil. Reduce to a simmer. Stir often, and let cook for 20 minutes or until apples are tender. Turn off heat. (The sauce will thicken as it cools.) Remove pork from oven. Let it rest for 10 minutes. Slice the pork, and serve with the chutney.

Per Serving (1/2 lb): Calories: 460, Fat: 5 g (2 g Saturated Fat), Cholesterol: 110 mg, Sodium: 930 mg, Carbohydrates: 55 g, Fiber: 5 g, Protein: 47 g.