• 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. 

To cook the pork:

• In a non-stick pan sear pork loin on all sides on medium high heat until it is brown on all sides, Use a pair of tongs to turn pork loin.
• Place pork loin in a baking dish, and bake in the oven for 20 minutes uncovered or until it has an internal temperature of 145 degrees.
• Remove from the oven, and transfer to a cutting board. Cover with aluminum foil and allow it to rest for 10 minutes.
• Serve with chutney.