At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
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.
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.
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.
In a medium saucepan, heat olive oil over medium-high heat. Add onion, red sweet pepper, and garlic. Cook and stir until onion is tender. Stir in tomato; sugar; vinegar; and golden raisins. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until mixture is thickened, stirring occasionally. Stir in peaches and jalapeno jelly. Heat and stir until jelly melts. Serve chutney warm or cooled. Makes about 1-3/4 cups.