Blend 9 tbsp oil and the next 6 ingredients in a food processor until a coarse paste forms.
Place the tenderloins on a work surface. Cut each lengthwise almost in half, leaving about 3/4 inch intact. Press each tenderloin open like a book.
Spread the seasoning paste all over each.
Arrange on a rimmed baking sheet.
Let tenderloins stand at room temperature for at least 1 hour, or cover and refrigerate for up to 1 day.
Heat a gas grill to high. Brush the grate with oil.
Grill pork until an instant read thermometer inserted into the middle registers 145 degrees, about 6 minutes per side. Transfer to plate
Let pork rest for 15 minutes. Cut crosswise into 1/2 inch thick slices and serve with chutney.