Preheat oven to 400ºF.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Season the pork with salt and pepper and sear in the hot pan until golden brown on all sides, remove from the skillet and let cool.
While the tenderloin is searing, run your knife through the mango chutney to insure that there are no large mango pieces. Lay the puff dough down onto the countertop and cut it in half lengthwise. Divide the mango chutney between the two halves of pastry and spread out to cover it from edge to edge.