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.

Tomato-Peach Chutney: In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add 1/4 cup chopped onion, 1/4 cup chopped red sweet pepper, and 2 cloves garlic, minced. Cook and stir until onion is tender. Stir in 1 cup cored, seeded, and chopped tomato; 2 tablespoons sugar; 2 tablespoons cider vinegar; and 1/4 cup golden raisins. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until mixture is thickened, stirring occasionally. Stir in 1 cup chopped, peeled fresh or thawed frozen peaches and 1/4 cup jalapeno jelly. Heat and stir until jelly melts. Serve chutney warm or cooled. Makes about 1-3/4 cups.