Peppered Chutney Roast (Recipe)

Ingredients

Marinade:

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 black pepper

4 slices bacon

1/4 cup chutney, snipped

Chutney (optional)

Steps

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 slices over the top.

4. Roast the meat, uncovered, in the 425° oven for 35 to 45 minutes or until a meat thermometer registers 135°.  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° for rate.

6. Using 2 spatulas, transfer the roast to a serving platter and allow it to stand 10 minutes before slicing.  Serve with additional chutney, if desired.

Tips:

This marinade also works well with beef eye of pound, boneless beef sirloin roast, beef tip roast, or 2 pork tenderloins.  For these cuts, use a lower oven temperature (325°) and a meat thermometer.  Allow 2 to 3 hours for the beef roasts to reach 160° (medium).  Cook the pork tenderloin to 160° (medium well); start checking after 45 minutes.

Placing the bacon strips over the tenderloin is an example of larding.  It's done to make the meat the juicer and more flavorful.

You cab purchase cracked black pepper, or crack the whole peppercorns yourself using a mortar and pestle.

Chutney is an East Indian specialty made from fruits or vegetables.  It can range in texture from smooth to chunky, and in flavor from sweet to tart to spicy-hot.