For the Chutney. Peel pineapple and cut in half. Set aside one half and dice the other for chutney. Mix all ingredients for chutney, reserve. Lightly coat the tenderloin with olive oil, then season it with salt/pepper. Sprinkle all over with chili powder. Slice reserved pineapple into 4 slices.
Grill time- Heat the grill to medium high. Turning the tenderloin every few minutes, grill the pork to an internal temperature of 150 degree (approximately 12-15 minutes.) halfway through the cooking, lay the pineapple slices on the grill. Turn them once. Remove pineapple and pork and let rest for 5 minutes. To plate- top w/young tender salad greens with one pineapple slice. Slice pork and lay against the pineapple. Spoon chutney over sliced pork.
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