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Peppered Chutney Roast

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CATEGORY CUISINE TAG YIELD
Home2 1 Servings

INGREDIENTS

1/4 c Pineapple juice
1/4 c Steak sauce
1/8 c Worcestershire sauce
1/8 c Port wine
2 T Lemon juice
1/2 t Dried mustard
1 2 lb. tri-tip steak
Salt and pepper
2 Bacon
1/4 c Chutney

INSTRUCTIONS

Directions: In a large bowl, whisk together the marinade ingredients.
Season the beef with salt and pepper. Place the beef in a zip-lock  bag
and pour the marinade over the meat and close the bag. Shake well  to
distribute and refrigerate overnight. To prepare, preheat the oven  to
425 degrees. Drain the meat from the marinade. Place the marinade  in a
saucepot and bring to a boil, then remove from heat. Place the  meat on
a rack in a roasting pan and place the bacon over the top.  Roast the
meat, uncovered, for 35-45 minutes. Baste the meat twice  during
roasting with the reserved marinade. Remove the bacon slices  from the
meat and spread the chutney evenly over the roast. Place  back in the
oven for an additional 10-15 minutes. Remove from oven  and allow to
stand for 10 minutes before slicing. Serve with orzo and  salad.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 187
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1389.1mg
Potassium: 385.6mg
Carbohydrates: 30.7g
Fiber: 6.7g
Sugar: 13.2g
Protein: <1g


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