Directions

1. For the chutney, add all of the ingredients to a medium size pot and bring to a simmer. Put the lid on the pot and simmer for 40 minutes. Remove lid and give it a taste after 40 minutes, it may need a little more sugar or vinegar to taste. Cook with the lid off for another 5-10 minutes until the mixture has thickened up a little bit, but know that it will become even thicker once is cools.
2. While the chutney is cooking, make the spice rub for the pork by combining the ancho chile powder and next4 ingredients in a small bowl, mix well. Season the tenderloin with a generous pinch of salt and spice rub all over, let sit at room temperature for 20 minutes, and pre-heat oven to 400 degrees F.
3. Pre-heat a large cast iron or steel pan over medium-high heat with 1 tablespoon of olive oil. Sear the tenderloin on one side for 2 minutes, or until nicely browned. Flip and repeat on the second side. Move the tenderloin to a sheet tray lined with tin foil and roast in the oven until the internal temperature is 150 degrees F, about 15 minutes. When the tenderloin is ready, move it to a clean platter and let it rest under some tin foil for 10 minutes so the juices can re-distribute.
4. While the tenderloin is cooking, make the polenta by bringing the water and milk to a boil in a medium size pot. Add the cornmeal along with 1 teaspoon of salt and a couple cracks of pepper. Whisk well and simmer the mixture on medium-low heat for about 20 minutes, whisking often. Give the mixture a taste after 10 minutes, it will definitely need more salt. After 20 minutes the mixture should have a thick consistency and the texture should be creamy. Turn the heat off, stir in the butter and cheese, set aside.
5. Slice the pork into medallions and serve with some of the chutney and polenta, enjoy!