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Iron Skillet Pork Tenderloin with Honey-Sweetened Peach Chutney

Sliced, herb-crusted pork loin on a white plate, garnished with fresh rosemary.
Pork Tenderloin with Honey Sweetened Peach Chutney is utterly delightful. But, don't stop there. This peach chutney is easy to make, and it lasts in the refrigerator for about 4 weeks. It tastes great on pork, roasted chicken or on crostini with a smear of goat cheese.

Please note: When baking with honey, it’s key to remember that it browns quickly. A lower oven temperature, and a longer cooking time will usually be required than when baking with sugar. Honey is more dense, yet it can yield a lighter outcome. Experiment!

Yield 3-4 Servings
Prep Time 15 Minutes
Total Time 1 Hour


Peaches and Honey Chutney

  • 2 cups peaches, chopped
  • 1 cup diced onions
  • ½ cup cider vinegar
  • ½ cup Nate’s 100% Pure Honey
  • ⅓ cup golden raisins
  • ⅓ cup dried cranberries
  • 2 Tbsp dijon mustard
  • 1 tsp each ground ginger, ground cinnamon, salt
  • ¼ tsp cayenne powder

Honey Drizzle

Pork Tenderlion

  • 1½-2 lb pork tenderloin
  • ½ tsp each salt, onion powder, pepper
  • 2 Tbsp canola oil
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Peaches and Honey Chutney

Combine all ingredients in a medium saucepan. Bring to a boil. Lower heat and stir occasionally until thickened, about 30 minutes. Set aside to cool. Makes about 3 cups.

Honey Drizzle

Combine all ingredients in small bowl and set aside.

Pork Tenderloin

Preheat oven to 350°F. Coat pork tenderloin in the salt, onion powder and pepper.

Heat the oil in an iron skillet until very hot and beginning to smoke. Place pork tenderloin in pan to sear. Turn 4 times, until well browned on each side.

Place the lid on the skillet and roast in the oven for 15 minutes. Remove from oven and spoon honey drizzle evenly over the top.

Allow meat to rest with the lid on for another 15 minutes. Serve with a generous amount of chutney. Serves 3-4.

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