Camp Chef Pork Tenderloin Recipe: Campfire-Crispy with Herbed Butter Baste

Mastering pork tenderloin on your Camp Chef transforms a simple cut into a showstopping centerpiece—crispy on the outside, tender all the way through. I learned this method while competing on the Southeast BBQ circuit, where precision temperature control and herbed butter basting made all the difference.

The secret? Indirect heat and a foolproof resting technique that keeps every bite juicy.

This recipe starts with a simple seasoning blend—just salt, pepper, and garlic powder—but the magic happens in the cooking. We'll use your Camp Chef's heat zones to sear the pork perfectly before finishing it with herbed butter basted directly over the flames.

No fancy equipment needed, just patience and attention to internal temperature (145°F, never guesswork). The result? A pork tenderloin so tender it nearly melts in your mouth, with a golden crust that's impossible to resist.

What sets this apart is the herbed butter basting—rosemary, thyme, and garlic infuse every bite with aromatic depth while creating that coveted campfire crisp. The technique is straightforward but requires timing: sear over direct heat, move to indirect, baste frequently, and rest properly.

This isn't just another pork recipe; it's the kind of dish that makes your whole backyard smell like a Southern feast.

The best part? This method scales perfectly for family gatherings or solo dinners. Serve with grilled vegetables or a simple apple slaw to let the pork shine. Let's get started—your Camp Chef is about to become your new favorite cooking tool.

Ingredients for camp chef pork tenderloin

Crispy edges, melt-in-your-mouth tenderness—this Camp Chef pork tenderloin delivers restaurant-quality results with just 12 simple ingredients.

The pork tenderloin is your star, so pick the center-cut—thicker ends mean more even cooking. I always grab mine from Costco or my local butcher when they have the center-cut marked. Trim any silver skin before seasoning—it doesn't cook evenly. For the herbs, fresh is non-negotiable—dried won't give that aromatic campfire depth. If you're using a whole sprig of rosemary, chop it right before cooking to preserve the oils. The butter matters too: European-style unsalted has more flavor, but any good quality works. Look for butter with at least 82% fat content for that perfect basting consistency.

No fresh rosemary? Dried at one-third the amount works in a pinch, but you'll miss the piney aroma. Short on thyme? Oregano at half the quantity gives a similar Mediterranean vibe. The garlic powder can be swapped for 1/2 tsp minced fresh garlic if you're feeling fancy. For the searing oil, avocado oil has a higher smoke point than olive oil if you're worried about burning. The apple cider vinegar in the basting might sound odd, but it cuts through the richness and adds a subtle tang—white wine vinegar works too. If you're cooking for a crowd, double the basting butter blend and keep it warm in a small cast-iron skillet on the grill.

This pork is best served immediately after resting, but it reheats beautifully—200°F oven for 10 minutes with a splash of broth keeps it juicy. Store leftovers in the fridge for 3 days or freeze for 3 months wrapped tightly in foil. I always portion mine into individual servings before freezing—thaw overnight in the fridge, then finish on the grill for that campfire crisp. The basting butter blend keeps well in the fridge for 1 week if you make extra. Just let it come to room temperature before basting for even distribution.

Step-by-step instructions for campfire-crispy pork tenderloin

Here's how to transform simple ingredients into juicy, campfire-crispy pork with a fragrant herbed butter basting.

Start by trimming any excess fat from the 1.5 lb pork tenderloin and patting it completely dry with paper towels. This ensures maximum crispiness when we cook it over the campfire. In a small bowl, combine the 0.5 cup unsalted butter, 4 cloves minced garlic, 2 tbsp chopped fresh rosemary, 1 tbsp fresh thyme, 1 tsp garlic powder, 1.5 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Mix well and roll the butter mixture into a log, then wrap it tightly in plastic wrap and chill for 30 minutes. This keeps it firm for easy basting later.

While the butter chills, prepare your campfire setup. You'll want a steady medium heat—hot enough to sear but not so hot that the pork cooks unevenly. I like to use a cast iron skillet or grill grate over the coals for even heat distribution. The key here is patience; the pork needs time to develop that perfect campfire crust while staying tender inside.

Once your campfire is ready, heat the 2 tbsp extra-virgin olive oil in your skillet or on the grill grate until it shimmers. Place the pork tenderloin in the hot oil and sear for 3-4 minutes per side until it develops a deep golden-brown crust. You're looking for color that's almost mahogany—this is your indicator of a good sear. Don't move the pork around too much; let it develop that crust undisturbed.

After searing, remove the pork from the heat and let it rest for 2 minutes. This brief rest prevents the juices from rushing out when you start basting. While it rests, insert your meat thermometer into the thickest part of the pork—it should read around 145°F at this point. If it's higher, you'll need to adjust your cooking time later.

Here's where the magic happens: baste the pork with the herbed butter mixture. Cut a small slit in the plastic wrap covering the butter log and use a soaked wooden skewer to scoop out small pieces of the butter, letting them melt onto the hot pork. As the butter melts, it will create a fragrant, golden glaze. After each basting, add 1 teaspoon of apple cider vinegar to the skillet—this adds brightness and helps prevent the pork from drying out.

Continue basting every 3-4 minutes, rotating the pork to ensure even coating. The vinegar will sizzle as it hits the hot surface, creating steam that keeps the meat moist. Keep an eye on the internal temperature—you're aiming for 145°F for medium doneness. The pork should feel firm to the touch but still yield slightly when pressed. If the temperature rises too quickly, move the pork to a cooler part of the grill or reduce the heat slightly.

Once the pork reaches 145°F, remove it from the heat and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful. During this time, you can keep the skillet warm over the coals or transfer it to a safe spot near your campfire setup.

Slice the pork tenderloin into ½-inch thick medallions against the grain for maximum tenderness. Serve immediately with any pan juices drizzled over the top. The result should be a perfectly crispy exterior with a tender, juicy interior, infused with the aromatic herbed butter and brightened by the apple cider vinegar. This dish is ideal for feeding a small group around the campfire, where the smoky, open-air cooking enhances the natural flavors of the pork.

Essential equipment for this dish

Camp Chef Grill Must-Haves

Your Camp Chef grill is the star of this recipe, but a few key accessories make all the difference. First, grab a heavy-duty cast iron skillet (I use my Lodge 10-inch)—it sits directly over the coals for even searing and basting.

The skillet's weight helps distribute heat perfectly, preventing hot spots that can dry out the pork. For temperature control, I never cook without my ThermoWorks Smoke thermometer—it tracks both grill temp and internal pork temp with precision. 🌡️

Basting Tools

The secret to that golden crust and herbed butter glaze lies in proper basting tools. A soaked wooden skewer (like OXO Good Grips) is perfect for scooping melted butter from your chilled log.

I also keep a small cast iron basting cup (from Camp Chef's own accessories line) to hold the vinegar—it sits right on the grill grate for quick access.

Pro tip: Keep your basting butter log chilled in a cooling rack over an ice bath until you're ready to use it—this prevents premature melting.

Heat Management

Controlling heat zones is where the magic happens. Your Camp Chef's dual-zone cooking system lets you sear over direct heat while finishing on indirect. I position my skillet over the hottest coals for searing, then move it to the cooler side for basting.

For extra control, I use Camp Chef's heat deflector plate—it diffuses heat evenly and prevents flare-ups from the vinegar. A long-handled grill tongs (I love Weber's 12-inch) keeps you safe from those hot coals while flipping the pork.

Resting Essentials

Never skip the resting step—it's where juices redistribute for that melt-in-your-mouth texture. I always keep heavy-duty aluminum foil and tongs nearby to tent the pork loosely. For presentation, I use a large wooden cutting board (like John Boos 12x18-inch) to slice against the grain.

A small serving platter (I prefer Le Creuset stoneware) keeps everything warm while you plate. The key is to work quickly—once you slice, serve immediately so the pork stays hot and juicy.

Backup Gear

Even experienced chefs need backups. I keep extra wooden skewers in a ziplock bag near the grill, backup thermometer batteries in my apron pocket, and a fire extinguisher (like Kidde 2-ABC) within arm's reach.

For windy conditions, a Camp Chef wind guard creates a steady cooking environment. And always have wet wipes handy—campfire cooking gets messy, but these keep your hands clean between basting sessions. 💪

Frequently asked questions