Lunch & Dinner:

Iron Skillet Pork Tenderloin with Honey Sweetened Peach Chutney

Try the Pork Tenderloin with Honey Sweetened Peach Chutney using Nature Nate's Raw & Unfiltered Honey.

Chutney is easy to make. It lasts in the refrigerator for about 4 weeks. This one is 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 45 minutes


Peaches and Honey Chutney:

  • 2 cups peaches, chopped
  • 1 cup diced onions
  • 1/2 cup cider vinegar
  • 1/2 cup Nature Nate’s Raw & Unfiltered Honey
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 2 tablespoon dijon mustard
  • 1 teaspoon each ground ginger, ground cinnamon, salt
  • 1/4 teaspoon cayenne powder

Pork Tenderlion:

  • 1 1/2-2 pounds pork tenderloin
  • 2 tablespoons canola oil
  • 1/2 teaspoon each salt, onion powder, pepper


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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.


Pork Tenderloin:

Preheat oven to 350 degrees. Coat pork loin in the onion powder, salt and pepper.

Heat the oil in an iron skillet until very hot, and begins to smoke. Place pork loin in pan to sear. Turn 4 times…after 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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