Spread coconut on a baking sheet. Toast at 350ºF/180ºC for about 5 minutes, until lightly browned, stirring once. Chop large pieces of mango in chutney; combine chutney with honey, garlic and curry powder. Reserve half. Brush tenderloin lightly with oil;

Slice bread in half lengthwise. Open and garnish 4 bottom slices with arugula, apple slices and cheese. Heat oil in a nonstick pan over high heat. Quickly cook cutlets, 1 - 2 minutes per side, depending on thickness. Add pork