1Sprinkle surface of tenderloin with salt & pepper and place in a glass baking dish. Whisk together all marinade ingredients and cover tenderloin with marinade. Marinate in the refrigerator for 1-2 hours, turning pork occasionally. Remove pork from marinade (discarding excess).
2Meanwhile, preheat broiler. Place pineapple slices on a parchment-lined baking sheet. Mix together the melted butter and brown sugar, brush half of the butter mixture onto top surfaces of pineapple slices. Broil for 2 minutes. Turn pineapple slices over and brush with remaining butter mixture. Broil for 1-2 minutes more or until slightly softened. When pineapple has cooled, remove and discard peel and core; dice into small pieces.
3Heat oven to 350 degrees F. In a large, heavy oven-safe skillet*, sear pork over medium-high heat for 2-3 minutes or until all sides are lightly brown. Roast tenderloin in skillet, uncovered, in oven for 20-27 minutes or until the internal temperature reaches 145 degrees F. Let pork sit at room temperature for 5-10 minutes before slicing into 1 1/2-inch thick slices.
4Meanwhile, plump raisins in rum and orange juice in a saucepan over low heat for 5 minutes. Remove from heat, add pineapple and remaining chutney ingredients, and stir to blend.
5To serve, lay the pork (slices overlapping) on a heated serving platter and spoon chutney down the center of tenderloin. Garnish with mint sprigs and serve with steamed Jasmine rice, if desired.