Combine marinade ingredients in a shallow bowl. Cut 4 one-inch slits into the pork tenderloin. Add pork to marinade, turning to coat, Cover and marinate for 2 to 24 hours.
Combine chutney ingredients in a bowl. Set aside or cover and refrigerate until ready to assemble wraps.
Remove pork from marinade, season with salt and pepper, then cook on the barbecue or in the oven (see directions below).
To assemble wraps: Slice cooked pork roast into thin pieces. Layer a tortilla with baby arugula, cucumber slices, slices of pork, red onion and top with Nectarine Chutney.