Pork Tenderloin with Tomato-Peach Chutney

1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.

2. In a small bowl, stir together allspice, black pepper, and salt; set aside. Trim fat from meat. Brush meat with olive oil. Sprinkle spice mixture evenly over meat, rubbing it in with your fingers.

3. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place meat on plank. Cover; grill for 30 to 35 minutes or until an instant-read thermometer inserted into the center of the meat registers 155 degrees F. (For a gas grill, preheat grill. Reduce heat to medium. Grill tenderloins as above.) Remove meat from grill. Cover with foil and let stand for 5 minutes.

4. To serve, line a platter or individual plates with greens. Cut meat diagonally into 1-inch slices. Arrange slices on greens and top with some of the chutney. Pass remaining chutney. Makes 6 servings.