Chutney Roast Recipe
Ingredients
| 1/3 cup unsweetened pineapple juice | ||
| 1/4 cup steak sauce or Worcestershire sauce | ||
| Orange juice | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 1 1/2 Teaspoon | |
| 1/2 teaspoon lemon-pepper seasoning | ||
| Beef tenderloin | 3 | |
| Chutney | 1/2 Cup (16 tbs) | |
Directions
Remove meat from bag, reserving marinade.
Chill marinade while grilling meat.
Insert meat thermometer near the center of the roast.
For a charcoal grill, arrange medium-hot coals for indirect cooking in a covered grill.
Test for medium heat where meat will cook.
Place meat on a rack in a roasting pan on the grill rack.
Cover and grill for 30 minutes or until meat thermometer registers 135°, brushing with reserved marinade halfway through grilling time.
Discard any remaining marinade.
Cut up any large pieces of chutney; spoon chutney evenly over the meat.
Cover and grill to desired doneness.
Allow 35 to 45 minutes total time for 140° (rare) and 45 to 60 minutes total time for 145° (medium-rare).
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill on rack in pan.] Slice the beef tenderloin to serve.
Chill marinade while grilling meat.
Insert meat thermometer near the center of the roast.
For a charcoal grill, arrange medium-hot coals for indirect cooking in a covered grill.
Test for medium heat where meat will cook.
Place meat on a rack in a roasting pan on the grill rack.
Cover and grill for 30 minutes or until meat thermometer registers 135°, brushing with reserved marinade halfway through grilling time.
Discard any remaining marinade.
Cut up any large pieces of chutney; spoon chutney evenly over the meat.
Cover and grill to desired doneness.
Allow 35 to 45 minutes total time for 140° (rare) and 45 to 60 minutes total time for 145° (medium-rare).
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill on rack in pan.] Slice the beef tenderloin to serve.
Chef
