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|
|Beef tenderloin||3 Pound|
|Cracked black pepper||1 Teaspoon|
|Bacon slices||3 , cooked, drained|
|Chutney||1⁄2 Cup (8 tbs), snipped|
1. For marinade, in a medium bowl mix pineapple juice, steak sauce, port wine, Worcestershire sauce, lemon juice, seasoned salt, lemon-pepper, dry mustard, and 1 teaspoon pepper; set aside.
2. Score meat by making shallow cuts at 1-inch intervals diagonally across tenderloin in a diamond pattern. Repeat on second side. Place meat in a large plastic bag; set in a large bowl. Pour marinade over meat; close bag. Refrigerate for 4 to 8 hours (but no longer), turning meat occasionally to distribute marinade. Drain, reserving marinade.
3. Rub beef tenderloin with the cracked pepper. Place meat on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 425° oven 30 to 45 minutes or till meat thermometer registers 135°. Baste the tenderloin twice during roasting with the reserved marinade. Remove roast from the oven and arrange bacon strips along the top. Spoon the chutney evenly over tenderloin. Return the roast to the oven for 5 to 10 minutes more or till the meat reaches 140° (center will be medium-rare; for a medium to medium-well roast, cook till meat thermometer inserted near center registers 150°). The meat's temperature will rise 5° upon standing. Transfer meat to a serving platter. Let stand, covered, about 15 minutes before slicing.