Peppered Chutney Roast
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
|Steak sauce||1⁄2 Cup (8 tbs)|
|Port wine||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Seasoned salt||1 Teaspoon|
|Lemon pepper seasoning||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Beef tenderloin||3 Pound|
|Cracked black pepper||1 Teaspoon|
|Bacon slices||3 , cooked, drained|
|Chutney||1⁄2 Cup (8 tbs)|
1 For marinade, in a medium mixing bowl stir together the pineapple juice, steak sauce, port wine, Worcestershire sauce, lemon juice, seasoned salt, lemon-pepper seasoning, dry mustard, and the ground pepper. To score the beef tenderloin, make shallow cuts at 1-inch intervals diagonally across top of meat in a diamond pattern. Repeat on other side. Place tenderloin in a large plastic bag; set in a large, deep bowl. Pour marinade over tenderloin; seal bag. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally. Drain meat, reserving marinade.
2 Rub tenderloin with cracked pepper. Place on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 425° oven for 30 to 45 minutes or until meat thermometer registers 135°. Baste tenderloin with the reserved marinade
twice during roasting.
3 Arrange bacon strips along top of tenderloin. Cut up any large pieces in the 1/2 cup chutney; spoon evenly over tenderloin. Return to oven for 5 to 10 minutes more or until thermometer registers 140°. Remove tenderloin to serving platter. Let stand, covered, about 15 minutes before slicing.