Stir together marinade ingredients. Score meat by making shallow cuts at 1-inch intervals diagonally across the tenderloin in a diamond pattern.
Repeat on second side. Place meat in a large plastic bag; set in a large bowl. Pour marinade over meat; close bag. Refrigerate 4 to 8 hours (but no longer), turning meat occasionally to distribute marinade. Drain, reserving marinade.
Rub beef with the cracked pepper. Place meat on a rack in shallow roasting pan. Roast, uncovered, in a 425° oven for 35 to 45 minutes or until internal temperature is 135°.
Baste the beef twice during roasting with the reserved marinade. Remove the roast from the oven and arrange bacon strips along the top. Cut up any large pieces of fruit in chutney. Spoon the chutney evenly over roast. Return the roast to oven for 5 to 10 minutes more or until internal temperature reaches 140° (center will be medium-rare). Remove roast to serving platter. Let stand, covered about 15 minutes before slicing.
Serves 12.