To make the marinade:
In a glass jar whisk together olive oil, apple cider vinegar, allspice, pepper, thyme and garlic.
Place pork in a glass dish. Poke on both sides several times with a sharp knife. Pour marinade over and refrigerate covered for about 3 hours.
Preheat oven to 400'F.
To prepare chutney:
In a small bowl mix together brown sugar, allspice, and brown ginger.
In a saucepan on medium heat place shallots, and sprinkle with salt. Sweat down for about 20 minutes.
Add jalapeños and bacon. Cook for about 10 minutes until the bacon starts to turn brown.
Stir in the maple syrup.
Cook for 20-30 minutes until it starts to thicken slightly.
Add the cubed apples, and stir well to coat evenly. Cook for about 10 additional minutes.
Remove from heat, and set aside until pork is ready to serve.