For the pork:

In a small bowl combine the herbs and the olive oil and season with pepper. Rub onto pork. On a clean cutting board, lay out the proscuitto with the narrow end towards you, slightly overlapping the slices. Place pork in the center and fold the prosciutto slices over. Using butcher's twine, tie tenderloin about every 3 inches. (this helps keep the prosciutto on during grilling).

Pre heat your grill to high according to the manufacturer's directions. Turn off one burner and place pork tenderloin over remaining burner, turning pork until prosciutto is nice and crispy. Move pork tenderloin to cooler part of grill and cover. Cook for an additional 10 - 15 minutes or until internal temperature reaches 145 degrees. Pork can be assembled 1 day ahead - if doing ahead keep refrigerated.

For the Chutney:

Combine all the chutney ingredients in a medium sized non reactive saucepan. Bring mixture to a boil and reduce to a simmer. Simmer for 30 - 40 minutes until the fruit is soft and the mixture has a jam like consistency. Cool and then refrigerate. This can be made up to a week ahead of time. Let come to room temperature before serving.