Preheat oven to 400°. Cover a sheet pan with foil.
Mix Pickapeppa and chutney together. Brush all over each tenderloin. Quickly sear each tenderloin in a skillet over medium high heat, and place on the sheet pan.
Roast for 20 minutes--basting once more about halfway through--or until a meat thermometer registers 140°. Remove from the pan and tent with foil for at least 5 minutes. Slice and serve with more Pickapeppa and pineapple salsa.