Roast about 2 - 2 hours for medium to medium well, basting occasionally with soy sauce mixture. Transfer pork to platter. Tent with foil and let stand 20 minutes at room temperature. Remove any string from roast and fill center with wild rice stuffing and top with grapes. Cut roast into chops at table.
Spoon juices over.
Serve with chutney. In a medium sauce pan, bring mixture to boil, stirring frequently. Reduce heat to low and cook 15 minutes, stirring occasionally. Stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour.