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This Camp Chef pork loin recipe delivers restaurant-quality results with a smoky garlic butter crust in just 45 minutes—perfect for weekend grilling. After years of perfecting pork on my own farm, I’ve developed a foolproof method that transforms simple ingredients into a showstopping main course.
The secret lies in high-heat searing followed by indirect cooking, ensuring juicy meat with a crispy, flavorful exterior every time.
What makes this recipe work is the combination of Camp Chef’s precise temperature control and a simple seasoning blend that enhances the pork’s natural flavors. No fancy equipment needed—just your grill or smoker, a few pantry staples, and about 20 minutes of active prep.
The garlic butter crust adds a rich, savory depth that pairs beautifully with the smoky char from your Camp Chef.
By the time you’re done, you’ll have perfectly cooked pork loin with a golden, caramelized crust and tender, juicy meat inside. The internal temperature should reach 145°F, and letting it rest for 10 minutes ensures every slice stays moist.
This is the kind of meal that turns a casual cookout into a memorable feast—without the guesswork.
Serve with roasted vegetables or a fresh salad to round out the meal, and save the leftovers for sandwiches the next day. The recipe scales easily, so whether you’re feeding a family or hosting a gathering, this pork loin will be the star of the show. Let’s get started!
Ingredients for camp chef pork loin
Simple, high-impact ingredients transform your Camp Chef into a restaurant-quality pork loin masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Loin 🐖 | 3 lb | Center-cut, 1.5-inch thick |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 8 cloves | Minced, fresh preferred |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ⅛ cup | Leaves only, finely chopped |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | Plus extra for seasoning |
| Freshly Ground Black Pepper 🌶️ | 1 tbsp | Coarse grind preferred |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Olive Oil 🫒 | 2 tbsp | High smoke point |
| Apple Cider Vinegar 🍎 | 1 tbsp | For crust development |
| Honey 🍯 | 1 tbsp | Wildflower preferred |
| Wood Chips 🌳 | 1 package | Apple or hickory recommended |
The pork loin is the star, so choose a center-cut, 1.5-inch thick piece—it stays juicy and sears beautifully. Costco or your local butcher usually carry the best quality, but any grocery store should have a decent option. Look for good marbling and vibrant color. For extra insurance, let the meat sit at room temperature for 20-30 minutes before grilling. The garlic butter crust is where the magic happens—cold butter creates pockets of flavor that melt into a golden crust. Trader Joe's sells excellent unsalted butter in bulk, and if you're feeling fancy, grab some European-style butter for even richer flavor.
No fresh rosemary? Dried works at half the amount, but fresh has that bright, piney aroma that pairs perfectly with pork. Short on time? Garlic powder plus a splash of lemon juice can stand in for minced garlic in a pinch. The smoked paprika adds depth without overpowering—if you can't find it, a pinch of liquid smoke (just ¼ tsp) will give you that smoky campfire vibe. For the wood chips, apple or hickory are classic choices, but fruit woods like cherry add a subtle sweetness that works beautifully with pork. Soak them for 30 minutes before using to prevent flare-ups on your Camp Chef.
This pork loin reheats like a dream—just warm it in the oven at 300°F for 15 minutes with a splash of apple cider. Leftovers keep for 4-5 days in the fridge, but honestly, they disappear faster than that. For meal prep, slice the pork and store it in an airtight container with a pat of the leftover garlic butter on top—it keeps the slices moist. The wood chips can be reused once or twice if stored in a sealed container in the fridge. Freeze any extra butter mixture for up to 3 months—perfect for future grilling sessions.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just sear the pork, toss in the garlic and herbs, and let the butter melt into golden perfection. No side dishes needed; the juices and aromatics do all the work for you.
- Butter-Garlic Bliss: That first bite? Rich, crispy edges from the butter basting, then a tender center with garlic and rosemary so fragrant it makes my kitchen smell like a French bistro. Honestly, I’ve tried fancier rubs, but this combo is my secret weapon every time.
- Weeknight Hero: Between us, this is the dish I pull out when I’m hosting last-minute or feeding a crowd—it’s hearty enough for dinner parties but simple enough for a Tuesday. Slice it thin, and suddenly you’ve got sandwiches, tacos, or pasta topping for days.
- Budget-Friendly Feast: Pork loin stretches further than you’d think, and a single roast feeds my family for two meals. Leftovers reheat beautifully, and the herbs keep it tasting fresh, so I’m not drowning in takeout bills. (Yes, even on a Tuesday night.)
Step-by-step instructions for Camp Chef pork loin with smoky garlic butter crust
Here's how to transform your Camp Chef into a smoky masterpiece in under an hour.
Prepare the Pork Loin for Maximum Flavor
Pat the 3 lb pork loin completely dry with paper towels—this is non-negotiable for crispy skin. I mean really dry, especially in the crevices where moisture hides. Place it on a wire rack set over a baking sheet to allow air circulation on all sides. This prevents soggy meat and ensures even cooking.
In a small bowl, combine the 1.5 tbsp Diamond Crystal kosher salt, 1 tbsp freshly ground black pepper, 1 tsp smoked paprika, 0.25 cup finely chopped fresh rosemary, and 0.125 cup fresh thyme leaves. Rub this mixture all over the pork loin, pressing firmly so the seasoning adheres. Let it sit at room temperature for 30 minutes while you prep the grill—this allows the salt to penetrate and the flavors to meld.
Set Up Your Camp Chef for Perfect Indirect Heat
Preheat your Camp Chef to 375°F using the wood chips (apple or hickory work best). I like to place them in the smoker box and let the smoke infuse the air for about 10 minutes before adding the pork. This ensures the meat gets that beautiful smoky aroma from the start.
Create an indirect heat zone by placing a drip pan filled with water on one side of the grill. This helps maintain moisture and prevents the pork from drying out. Once the grill reaches temperature, add the pork loin to the cooler side of the grill, away from direct heat. This gentle cooking method ensures the meat stays juicy while developing that perfect crust.
Create the Garlic Butter Crust
While the pork cooks, prepare the garlic butter mixture in a small bowl. Melt the 0.5 cup unsalted butter in the microwave in 20-second intervals, stirring between each, until completely melted but not hot. Add the 8 cloves minced garlic, 1 tbsp apple cider vinegar, and 1 tbsp honey, mixing well. The vinegar adds tang that cuts through the richness, while the honey creates a beautiful caramelized crust.
After the pork has cooked for 20 minutes (or when the internal temperature reaches 145°F), brush the garlic butter mixture generously over the top of the pork. Watch as it immediately begins to bubble and brown—this is where the magic happens. Return the pork to the grill and continue cooking for another 10-15 minutes, basting with any remaining garlic butter mixture every 5 minutes. The crust should be deep golden brown with visible crackling.
Finish with Smoky Perfection
When the internal temperature reaches 150°F (about 35-40 minutes total), move the pork to the direct heat side of the grill for the final 5 minutes. This gives you that beautiful charred exterior while keeping the inside tender. The pork is done when it reaches 155°F internally and the crust is deep golden brown with visible grill marks.
Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. The crust should be crispy enough to hold its shape but still tender enough to break with gentle pressure. Slice against the grain into ½-inch thick portions and serve immediately with any pan juices drizzled over the top.
Pro Tips For Making Camp Chef Pork Loin
- USE A MEAT THERMOMETER: I learned this the hard way—pork loin can go from perfect to dry in seconds. Aim for 145°F internal temp, and pull it just before it hits that number. The residual heat finishes the cook while you baste, and your knife won’t fight you when slicing.
- SMASH THE GARLIC: Don’t just mince it—smash those cloves with the flat side of your knife first. The cell walls break, releasing more flavor into the butter. Two cloves, properly smashed, beat four cloves that sit like rocks in your pan.
- DON’T SKIP THE BUTTER BATH: After searing, pour that cold butter over the hot pork—it’s not just flavor, it’s insulation. The butter pools around the meat, locking in juices while you baste. If you’re lazy and melt it first, you’ll regret it when your pork dries out mid-slice.
- SALT THE PORK TWICE: Do it 45 minutes before cooking (yes, even if you’re impatient like me), then hit it again right before searing. The first salt seasons deep, the second builds that crust. And for the love of campfire cooking, don’t rinse it—you’re washing away flavor.
Serving suggestions for this recipe
Classic Southern Sides
Nothing complements this smoky pork loin like a classic Southern spread. I love serving it with creamy mac and cheese—just like my grandma made—using sharp cheddar and Gruyère for depth. A side of collard greens slow-cooked with apple cider vinegar and smoked turkey neck adds that tangy, smoky balance.
For a lighter option, roasted sweet potatoes tossed with brown sugar and cayenne bring natural sweetness that pairs perfectly with the garlic butter crust. 🥗
Fresh Summer Pairings
When summer rolls around, I swap out heavy sides for fresh, vibrant options. A cucumber and tomato salad with red onion, feta, and a drizzle of olive oil cuts through the richness beautifully. Add a sprinkle of fresh dill and a pinch of flaky sea salt for brightness.
For a heartier option, grilled zucchini and bell peppers with lemon zest and herbs add a smoky, charred contrast. Don’t forget a crusty baguette for soaking up those delicious pan juices! 🍉
Wine and Beer Pairings
For wine lovers, a dry Riesling from Germany is my go-to—its crisp acidity and subtle sweetness complement the pork’s smoky depth. If you prefer red, a Pinot Noir from Oregon or Chianti brings earthy notes that enhance the garlic butter.
For beer drinkers, a honey lager like Leinenkugel’s Summer Shandy or a Belgian witbier with citrusy notes balances the richness perfectly. Avoid heavy stouts or malty ales—they’ll overpower the delicate flavors. 🍷
Leftovers Reinvented
This pork loin makes amazing leftovers—slice it thin and pile onto toasted brioche buns with caramelized onions and arugula for a smoky pork sandwich. Or shred it for pork fried rice with peas, carrots, and a soy-ginger sauce.
For a cozy meal, toss leftover pork with mashed sweet potatoes, sage, and a drizzle of maple syrup for a comforting twist. The garlic butter crust reheats beautifully, so don’t skip saving some for future meals! 🍽️
Garnishes That Elevate
A few finishing touches can take your dish from good to showstopping. Sprinkle fresh parsley over the sliced pork for a pop of color and freshness. A drizzle of reduced balsamic glaze adds a sweet-tangy contrast, while crispy fried shallots provide a textural crunch.
For a smoky kick, a pinch of smoked sea salt on top ties everything together. These little details make all the difference at the table! ✨
Nutrition facts
Frequently asked questions
Can I use a thicker pork loin than 1.5 inches?
Yes, but you'll need to adjust cooking times. For every extra ½-inch thickness, add 10-15 minutes to your total cook time. Use a meat thermometer to check doneness—pork loin is safe at 145°F internally. The key is maintaining that 375°F temperature on your Camp Chef for even cooking throughout.
What if I don't have wood chips for my Camp Chef?
No problem! You can use wood pellets designed for your Camp Chef model, or even chopped wood chunks (like apple or hickory) if you have them. For a quick fix, try ½ teaspoon liquid smoke added to the garlic butter mixture—it'll give you that smoky flavor without needing wood. Just don't overdo it, or you'll taste the smoke directly.
How do I prevent the pork loin from drying out?
Keep the temperature steady at 375°F and use indirect heat for most of the cooking time. The water in your drip pan helps too—it creates steam that keeps the meat moist. Never skip the 10-minute rest before slicing, as this allows juices to redistribute. For extra insurance, brush the pork with olive oil every 15 minutes during cooking.
Can I make this recipe on a different grill?
The same principles apply to any grill or smoker. For gas grills, maintain the 375°F temperature using the back burners for indirect heat. Charcoal grills work great too—just monitor the coals to keep them at medium heat. The key is controlling temperature and using indirect heat for most of the cooking time. Your Camp Chef just gives you more precise control.
What's the best way to reheat leftovers?
Slice the pork and reheat in the oven at 300°F for 15 minutes with a splash of apple cider. For sandwiches, warm the slices in a skillet over medium-low heat for 2-3 minutes per side. Avoid microwaving—it makes the crust soggy. The garlic butter reheats beautifully, so save some in the fridge for future meals!