Brush pork tenderloin with oil and rub on chipotle seasoning. Grill 20-25 minutes or until internal temperature reaches 155-160 degrees F., turning occasionally. Transfer to cutting board and let rest 10 minutes.
Meanwhile, heat butter in large skillet. Add apples and onions to skillet and sauté 5-8 minutes or until just tender. Add wine to skillet and bring to a boil. Cook over high heat until wine is reduced to 1/4 cup. Stir chutney into apple mixture in skillet, heat 2-3 minutes.
Slice pork and place on serving platter. Spoon chutney sauce over and serve.