Preheat the oven to 400 degrees F. Preheat a grill or grill pan.
Combine the chile spice blend, cocoa powder, and coffee together in a bowl and rub lightly on the pork loin. Season the pork with salt, and pepper. Grill the pork loin for 2 minutes on each side, or until browned, and transfer to the oven until an internal temperature of 135 degrees F.
Meanwhile, heat a medium saute pan over medium-high heat and add butter to the pan. Add the apples and pears and start stirring immediately. The idea is to not cook the fruit very much. Add the vinegar and sugar, and stir to coat. Cook for 1 minute. Taste the mixture and season with salt, and pepper, to taste.
Thinly slice the pork and serve over the chutney with a small amount of frisee simply dressed with a squeeze of fresh orange juice, drizzle of olive oil, and salt, and pepper, to taste.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Brad Sorenson