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This Camp Chef pork loin recipe delivers restaurant-quality results with a smoky garlic butter crust and tender pink hearts—perfect for your next grill day.
After years of perfecting pork on my own farm, I’ve developed a method that works flawlessly with Camp Chef’s precision temperature control, ensuring juicy, flavorful meat every time. The secret lies in low-and-slow cooking with indirect heat, allowing the pork to develop deep, smoky notes while staying moist.
What sets this recipe apart is the garlic butter crust, which forms a golden, caramelized seal that locks in flavor and moisture. Using your Camp Chef’s 325–375°F range, we’ll cook the pork until it reaches 145°F internally, then rest it for maximum tenderness.
This approach transforms a simple cut into a showstopper, whether you’re grilling for a crowd or treating yourself to a special meal. The technique is foolproof—no guesswork, just consistent results.
By the time you’re done, you’ll have perfectly pink, juicy pork loin with a crispy, aromatic crust that’ll have everyone asking for seconds. The smoky flavor from the Camp Chef’s wood pellets blends seamlessly with the rich garlic butter, creating a dish that’s both impressive and satisfying.
This is the kind of pork that makes grilling feel like a celebration, not just a cookout.
The best part? This recipe scales effortlessly for gatherings, and the leftovers reheat beautifully for sandwiches or salads. Pair it with grilled vegetables or a fresh salad to round out the meal. Let’s get cooking—your Camp Chef is about to shine.
Ingredients for camp chef pork loin
Restaurant-quality pork loin with smoky garlic butter crust—just nine ingredients and your Camp Chef.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Loin 🥩 | 2 lb | Center-cut, 1.5-inch thick |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Garlic Cloves 🧄 | 8 cloves | Minced, fresh preferred |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ⅛ cup | Leaves only, stems removed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and crust |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Coarsely ground |
| Camp Chef Smoker Wood Pellets 🌳 | 1 cup | Hickory or apple preferred |
| Vegetable Oil Spray 🫒 | 2 tbsp | For grill grate |
| Camp Chef Grill Seasoning 🌶️ | 1 tbsp | Optional, for extra flavor |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
| Lemon Wedges 🍋 | 2 whole | For serving |
The pork loin is non-negotiable here. Bone-in, center-cut with that 1.5-inch thickness ensures even cooking and maximum flavor. I always source mine from local butchers or the meat department at Whole Foods, where they cut it fresh to order. Look for good marbling—those little white streaks mean juicier meat. If you can't find bone-in, bone-out with a 1-inch thickness works too, but adjust cook time by 10-15 minutes. The Camp Chef's precision temperature control means you won't overcook it, but starting with quality pork makes all the difference.
No fresh rosemary? Dried works at one-third the amount, but trust me on the fresh—it's worth the trip to the store. Running out of thyme? Fresh oregano or marjoram in a pinch, though thyme's piney flavor is key here. The wood pellets are where the magic happens—hickory for bold smokiness or apple for subtle sweetness. If you're using a different brand, stick to hardwoods only. The butter needs to be cold when you cube it—pop it in the freezer 15 minutes before mixing with garlic and herbs. And that vegetable oil spray? Use a high-smoke-point oil like avocado or grapeseed—no need for fancy brands, just make sure it's food-grade.
This pork is best served immediately after resting, but leftovers reheat beautifully. Wrap tightly in foil and refrigerate for up to 3 days, or freeze for 3 months. I always make double batches because the slices are perfect for sandwiches or salads the next day. The crust keeps best if you store the pork uncovered in the fridge—cover with parchment so it doesn't dry out. For serving, the lemon wedges should be fresh-squeezed over each slice—store them in a sealed container with a paper towel to keep them crisp.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub a million dishes. The pork loin roasts right on the bone with butter, garlic, and herbs—just flip it once, then let the Camp Chef handle the rest. No skillets, no mess, and honestly? The smell alone makes dinner feel like a victory.
- Crispy-Creamy Perfection: That butter basting while it roasts? It turns the edges golden and crispy while keeping the inside juicy as can be. Throw in fresh rosemary and thyme, and you’ve got a flavor combo that tastes like it came from a fancy bistro—not my weeknight kitchen.
- Weeknight to Weekend: Between us, this is my go-to for everything: Tuesday takeout night, Sunday family dinners, or even a picnic if I’m feeling fancy. Slice it thin for sandwiches, cube it for salads, or serve it whole—it’s that adaptable.
- Leftovers That Don’t Suck: I make this once, and suddenly I’ve got lunch for three days. The pork stays tender, the butter keeps it rich, and honestly? Cold pork loin sandwiches with a sprinkle of herbs are my secret weapon for lazy afternoons. Budget-friendly, too—one loin feeds everyone, and there’s no waste.
Step-by-step instructions for smoky garlic butter pork loin
Here's how to transform your pork loin into a showstopping centerpiece with a smoky crust and juicy pink interior.
Prepare the Herb Butter Rub
In a mixing bowl, combine the 0.5 cup unsalted butter (cold and cubed), 8 cloves minced garlic, 0.25 cup finely chopped fresh rosemary, 0.125 cup fresh thyme leaves, 1.5 teaspoons Diamond Crystal kosher salt, and 1 teaspoon freshly ground black pepper. Using your hands or a fork, work the mixture until the butter is fully incorporated and the herbs are evenly distributed throughout.
This herb butter will create that signature garlic butter crust while infusing the pork with aromatic flavors. I like to press the mixture into the pork rather than just sprinkling it on—this ensures maximum adhesion and flavor penetration. Cover the bowl and refrigerate the herb butter for 15 minutes to firm up slightly before using.
Season and Prep the Pork Loin
Remove the 2 lb bone-in pork loin from the refrigerator and let it sit at room temperature for 30 minutes. This allows for even cooking. Pat the pork dry with paper towels—this is critical for achieving that crispy crust. You want the surface completely dry so the seasoning and butter can adhere properly.
Generously rub the herb butter mixture all over the pork loin, pressing it into the meat so it penetrates the surface. For extra flavor, sprinkle an additional 1 teaspoon kosher salt and ½ teaspoon black pepper over the top. The pork should look glossy and well-coated. Place the seasoned pork on a wire rack set over a baking sheet to allow air circulation on all sides.
Smoke the Pork Loin Low and Slow
Set up your Camp Chef smoker and fill the pellet tube with 1 cup Camp Chef smoker wood pellets (hickory or apple preferred). Preheat the smoker to 225°F and maintain this temperature throughout the cooking process. This low-and-slow approach ensures tender meat with a perfect pink center.
Once the smoker reaches temperature, place the pork loin on the grill grates, bone-side down if possible. Smoke the pork for 2 hours, or until the internal temperature reaches 145°F when measured with a meat thermometer in the thickest part of the meat. Resist the urge to open the smoker lid during this time—each time you do, you lose heat and extend cooking time.
Create the Crispy Garlic Butter Crust
After the initial smoke, increase the smoker temperature to 375°F. This higher heat will create that coveted crispy garlic butter crust. Spray the grill grates with 2 tablespoons vegetable oil spray to prevent sticking, then return the pork loin to the smoker. Smoke for an additional 15-20 minutes, turning the pork occasionally, until the herb butter crust is deep golden brown and crispy.
Here's the thing—this is where the magic happens. The high heat caramelizes the sugars in the butter and herbs, creating that irresistible crust while keeping the interior juicy. Watch carefully during this final stage to prevent overcooking. The pork is done when the crust is golden brown and the internal temperature reaches 150°F—this ensures tender pink hearts.
Rest and Serve with Fresh Garnishes
Remove the pork loin from the smoker and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
While the pork rests, prepare to serve by chopping 0.125 cup fresh parsley for garnish. Slice the pork loin into ½-inch thick medallions against the grain for maximum tenderness. Serve each portion with 2 lemon wedges on the side. The bright citrus cuts through the richness of the pork and complements the smoky garlic butter flavors beautifully.
Pro Tips For Making Camp Chef Pork Loin
- USE A MEAT THERMOMETER: I learned this the hard way—bone-in pork loin can fool you with its exterior color. Aim for 145°F internal temp (160°F for carryover cooking), and pull it when the probe hits that mark, not when you think it’s done. The Camp Chef’s heat distribution can make it tricky, so don’t eyeball it.
- SMEAR THE BUTTER, DON’T JUST MELT IT: Unsalted butter needs to stick to the pork, not pool in the pan. Pat the loin dry, then rub the cold butter all over the meat—including the bone—before searing. This creates a crust that locks in flavor and keeps the herb butter from sliding off. (Yes, even if you’re impatient like me.)
- SKIP THE OVERCROWDING: I was skeptical until I tried it: give that pork loin space when searing. A packed skillet steams the meat instead of browning it, and you’ll end up with sad, gray butter instead of golden, crispy bits. Work in batches if needed—your future self will thank you.
- REST IT UNDER FOIL: This isn’t the prettiest method, but it’s the tastiest. After cooking, wrap the pork in foil for 5–10 minutes before slicing. The residual heat finishes the meat evenly, and the foil traps moisture so it doesn’t dry out. (Your knife will also glide through it like butter—no fighting the fibers.)
Best sauces and condiments for this recipe
Classic Garlic Butter
This is the star sauce for your Camp Chef pork loin, and it couldn't be simpler. Melt ¼ cup unsalted butter in a small saucepan over medium-low heat, then add 4 minced garlic cloves and 1 tbsp fresh lemon juice.
Let it simmer for 2-3 minutes until fragrant but not browned. Finish with ½ tsp Diamond Crystal kosher salt and ¼ tsp freshly cracked black pepper. The lemon brightens the rich butter and balances the smokiness beautifully. 🌟
Smoky Apple Cider Glaze
For a sweet-tangy contrast, reduce ½ cup apple cider vinegar with 2 tbsp brown sugar and 1 tsp Camp Chef hickory wood chips (soaked in ¼ cup water) in a saucepan until syrupy. Brush this glaze over the pork during the last 15 minutes of smoking at 375°F.
The wood chips infuse subtle smokiness while the vinegar cuts through the richness. I like to drizzle extra glaze over the sliced pork before serving.
Honey-Mustard Drizzle
Whisk together 2 tbsp Dijon mustard, 1 tbsp honey, and 1 tsp apple cider vinegar for a quick, tangy drizzle. This works wonderfully as a finishing sauce for the pork slices.
The mustard adds depth while the honey softens the smoky flavors. For extra flair, add ½ tsp fresh thyme leaves to the mix. Serve with lemon wedges for squeezing over the top.
Spicy Chipotle Aioli
Blend ½ cup mayonnaise, 1 tbsp adobo sauce (from canned chipotles), 1 tsp minced garlic, and ½ tsp smoked paprika for a smoky kick. This aioli pairs perfectly with the pork's rich flavors and adds a touch of heat.
I like to serve it on the side for dipping or drizzling over sliced pork. For extra tang, add 1 tsp lemon juice before serving. 🔥
Herb Compound Butter
For a luxurious finishing touch, make an extra batch of the herb butter from the recipe but add 1 tbsp fresh parsley and ½ tsp lemon zest. Chill until firm, then slice into ¼-inch pats and place on top of each pork slice.
The cold butter melts beautifully when served, adding another layer of flavor. This works especially well when plating for guests—it's always a crowd-pleaser.
Nutrition facts
Frequently asked questions
Can I use bone-out pork loin instead of bone-in?
Yes, but adjust the thickness to 1-inch and reduce cook time by 10-15 minutes. Bone-out pork cooks faster because it has less mass to heat through. The Camp Chef's precision temperature control makes this easy—just monitor the internal temp with a meat thermometer. For best results, choose a center-cut loin with good marbling.
What if my Camp Chef won't stay at 225°F?
First, check your pellet hopper is full and the lid is closed tightly. If the temp still fluctuates, try preheating for 15 minutes before adding the pork. For stubborn temperature swings, reduce the fan speed slightly or add a few extra pellets. The key is patience—low-and-slow cooking is worth the wait for tender results.
How do I know when the pork is fully cooked?
Use a meat thermometer to check the thickest part of the loin—it should read 145°F for medium-rare (pink center) or 150°F for slightly more done. The crust should be deep golden brown. Never rely on color alone—pork can look cooked on the outside while staying cold inside. Let it rest 10-15 minutes before slicing to ensure juicy slices.
Can I make this recipe on a grill instead of a smoker?
For a grill version, set up indirect heat to 225°F and use hickory or apple wood chunks in a smoker box. Cook the pork over the cooler side of the grill, moving it to the hotter side for the final 15-20 minutes to create the crust. Spray the grates with oil to prevent sticking. The Camp Chef's grill works great for this—just adjust the heat zones as needed.
What's the best way to reheat leftover pork?
Slice the pork into ½-inch medallions and reheat in a skillet over medium-low heat with a splash of water or broth for 3-4 minutes per side. For oven reheating, wrap slices in foil with a pat of butter and bake at 300°F for 10 minutes. Avoid microwaving—it makes the meat dry. Leftovers keep well for 3 days refrigerated or 3 months frozen.