Remove stems from mushrooms and clean out gills. Dip mushroom in marinade. Plate with fried polenta triangle, salsa fresca, and fennel slaw. Bring mixture to a boil. Meanwhile, place pork tenderloins on a sheet of waxed paper.
Coat tenderloins with spice mixture.
Place pork in a shallow roasting pan. Top with chutney. Serve any remaining chutney on the side. Whole pork tenderloin 30 oz. Black beans, rinsed and drained 1 Red onion, chopped 1 Tbsp.