Peppered Chutney Roast
Makes 8 to 12 servings:
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Mariade:
1/2-cup unsweetened pineapple juice
1/3-cup steak sauce
1/4-cup worcestershire sauce
1/4-cup port wine
3-tablespoons lemon juice
1 1/2-teaspoons seasoned salt
3/4-teaspoon pepper
3/4-teaspoon lemon-pepper seasoning
3/4-teaspoon dry mustard

Roast:
1-2 to 3 pound beef tenderloin
1-teaspoon cracked pepper
4-slices bacon
1/4-cup chutney,snipped chutney(optional)
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*1*
To make the marinade:Stir together the pineapple juice,
steak sauce,Worcestershire sauce,port wine,lemon juice,
seasoned salt,pepper,lemon pepper seasoning and dry mustard.
*2*
To prepare the roast:Place the tenderloin in a large plastic
bag.Pour the marinade over the meat and close the bag.
Place the bag in a shallow baking dish.Refrigerate for 6 to 24
hours,turning the meat occasionally to distribute the
marinade evenly.Drain the meat, reserving the marinade.
*3*
Preheat the oven to 425.Sprinkle the meat with the cracked
black pepper.Place the meat on a rack in a shallow roasting
pan and arrange the bacon over the top.
*4*
Roast the meat,uncovered,in the 425 oven for 35 to 45 minutes
or until a meat thermomiter reads 135 degrees.Baste the meat
twice with the reserved marinade during roasting.
*5*
Remove the bacon slices from the meat and spoon the chutney
evenly over the roast.Roast for 5 to 10 minutes more or until
the meat thermometer registers 140 degrees for rare.
*6*
Using 2 spatulas,transfer the roast to a serving platter
and allow it to stand for 10 minutes before slicing.Sereve
with additional chutney if desired.
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