Cut pork in 4 slices; place each slice between plastic wrap and pound to 1/4-inch thickness. Place meat in resealable plastic bag. In small bowl combine honey, ketchup, soy sauce, and garlic powder; add to bag. Seal bag and turn so meat is coated. Chill in refrigerator 1 hour.
Remove meat slices from bag; discard marinade. Heat oil in 12-inch nonstick skillet over medium heat. Add pork; cook 3 to 5 minutes per side or until no pink remains.
Spread mayonnaise on split side of roll tops and chutney on split side of roll bottoms. Layer meat on chutney; top with romaine, onion, and roll tops. Makes 2 sandwiches.