Peppered Chutney Roast Recipe

Peppered Chutney Roast cooked with pineapple juice, sauce, port wine, lemon juice chutney along with spices is surely a delight to your taste buds. If you want to cook something unique this weekend and surprise your family member follow our Peppered Chutney Roast recipe. Peppered Chutney Roast will make your family member crave for more!


MethodMain Ingredient


 Unsweetened pineapple juice3⁄4 Cup (12 tbs)
 Steak sauce1⁄2 Cup (8 tbs)
 Port wine1⁄3 Cup (5.33 tbs)
 Worcestershire sauce1⁄3 Cup (5.33 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Seasoned salt1 Teaspoon
 Lemon pepper seasoning1 Teaspoon
 Dry mustard1 Teaspoon
 Ground black pepper1 Teaspoon
 Beef tenderloin3 Pound
 Cracked black pepper1 Teaspoon
 Bacon slices3 , cooked, drained
 Chutney1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2573 Calories from Fat 825

% Daily Value*

Total Fat 92 g141.6%

Saturated Fat 33.8 g169%

Trans Fat 0 g

Cholesterol 916.9 mg

Sodium 6216.2 mg259%

Total Carbohydrates 99 g33%

Dietary Fiber 3.3 g13.3%

Sugars 58 g

Protein 305 g609.4%

Vitamin A 67.2% Vitamin C 234%

Calcium 50.6% Iron 169.5%

*Based on a 2000 Calorie diet


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.