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 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.
Rub tenderloin with cracked black pepper. Place on a rack in a shallow roasting pan. Insert meat thermometer. Roast, uncovered, in a 425 degree F oven for 30 to 45 minutes or until meat thermometer registers 135 degree F. Baste tenderloin with the reserved marinade twice during roasting.
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 degree F. Remove tenderloin to serving platter. Let stand, covered, about 15 minutes before slicing. Serve with additional chutney. Makes 12 servings.