Seared Pork Tenderloin with Fry Pan Quick Fruit Chutney

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1 pound pork tenderloin, trimmed, cut into 8 pieces, lightly pounded

Coarse salt and cracked black pepper

1 small onion, thinly sliced

1/2 cup cider

1/2 cup cider vinegar

2 teaspoons sugar

1/4 teaspoon hot pepper flakes

1 cinnamon stick

1/2 cup frozen cranberries

1/2 cup dried apricots

1/2 cup dried prunes

1 large apple, thinly sliced

2 cups chopped rainbow chard leaves and stems

1 tablespoon finely grated orange zest