Cut the pork into 1 cm thick slices (approximately 1/2 inch).
Heat the oil in a nonstick skillet and sear the meat for 6-8 minutes. Season with salt and pepper and remove from the pan.
Peel the orange and cut into small pieces. Slice open the chile pepper, remove the seeds and rinse the pod. Finely dice the pod.
Mix the mango chutney with the orange, chile pepper, ginger and curry.
Spread the slices of bread with mayonnaise and top with lettuce leaves. Lay the pork on 4 slices of bread and coat with orange-mango chutney. Cover with the remaining slices of bread and serve cut in half diagonally.