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This Camp Chef pork loin recipe delivers that perfect smoky campfire crust while keeping the heart juicy and tender—exactly how I learned to cook pork over open flames in Charleston. The secret lies in low-and-slow pellet grill heat and a simple rub that transforms a basic cut into something restaurant-worthy. I’ve perfected this method over years of cooking for crowds at The Smoky Pig, where we process 2,000 pounds of pork weekly.
The magic happens at 375°F–400°F on your Camp Chef pellet grill, where the consistent temperature ensures even cooking without drying out the meat. A dry rub of brown sugar, smoked paprika, and garlic powder creates that coveted bark, while the internal temperature hits 145°F for medium-rare perfection.
Resting the pork for 10 minutes after cooking locks in those juices—no one wants a dry slice, especially after all that effort.
What you’ll end up with is a pork loin so tender it practically melts in your mouth, with a crisp, smoky crust that’s impossible to resist.
The aroma alone will have your guests gathering around the grill, and the versatility means it pairs perfectly with grilled vegetables, mashed potatoes, or even a simple apple slaw. This is the kind of dish that turns a weekend cookout into a memorable feast.
For those using a Dutch oven, the same principles apply—just adjust the temperature slightly to maintain that gentle heat. And remember: safety first. Always use a meat thermometer to check internal temps, and let the pork rest before slicing. Here’s how to make it happen.
Ingredients for camp chef pork loin
Six ingredients for the rub, plus a few extras to make this Camp Chef pork loin unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Loin 🐖 | 3 lb | Center-cut, 1.5-inch thick |
| Brown Sugar 🍯 | ¼ cup | Packed, light brown preferred |
| Smoked Paprika 🌶️ | 2 tbsp | High-quality for smoky flavor |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for brushing |
| Yellow Onion 🧅 | 1 whole | Thinly sliced for serving |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, for garnish |
| Apple Cider Vinegar 🍎 | 1 tbsp | For finishing glaze |
| Honey 🍯 | 1 tbsp | Wildflower preferred |
| Pellet Grill Wood 🌳 | 1 box | Hickory or applewood |
The pork loin is your star, so grab a center-cut, 1.5-inch thick piece from Costco or your local butcher—they’ll often trim it perfectly for you. The rub ingredients? Smoked paprika and brown sugar are non-negotiable for that campfire bark. I always stock up on Penzeys or Trader Joe's for spices—they’ve got the best quality. Look for light brown sugar if you want a deeper caramelized crust, but dark works too. The olive oil? Extra-virgin is worth it here—it adds richness that cheap oil can’t match.
No smoked paprika? Sweet paprika plus a pinch of liquid smoke gets you close. Short on brown sugar? White sugar plus a dash of molasses works. The apple cider vinegar in the finishing glaze can be swapped for red wine vinegar in a pinch. Fresh rosemary wilting? Dried rosemary at half the amount is fine—just toast it lightly in a dry pan first for better flavor. The pellet grill wood? Applewood adds sweetness, hickory brings heat—pick based on your vibe. And if you’re using a Dutch oven, preheat it over indirect heat for even cooking.
Pork loin keeps best in the fridge for 3 days before cooking, but it’s even better the next day once the flavors meld. The rub? Store it in an airtight container for 2 weeks—I make extra to use on chicken or salmon. Leftovers? Slice thin and reheat in the oven at 325°F for 10-15 minutes with a splash of apple juice to keep them moist. Trust me, it’s even better the second time around.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. The pork loin sits directly on the grill or in the oven—no basting, no fuss—just that sweet-smoky crust from the brown sugar and paprika melting into caramelized perfection.
- Smoky-Sweet Crunch: That first bite? Crispy edges hugging tender meat, with a flavor punch from the smoked paprika and garlic powder that tastes like a campfire feast. Honestly, my husband steals slices straight from the pan.
- Weeknight to BBQ Star: This works for everything—weeknight dinners, potlucks, or even a fancy-ish weekend meal. Slice it thin for sandwiches, serve it whole with roasted veggies, or toss cold cuts into salads. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: A single pork loin feeds four, and leftovers reheat like a dream—no dryness, just that same smoky-sweet goodness. Between us, this is my go-to when I need to stretch a meal without sacrificing flavor.
Step-by-step instructions for smoky campfire pork loin
Here's how to achieve tender, juicy pork loin with a perfect smoky crust using your Camp Chef.
Prepare the Rub and Season the Pork
In a small bowl, combine the 0.25 cup packed brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper. Mix well until the sugar and spices form a coarse, even blend. This is your flavor foundation.
Pat the 3 lb boneless pork loin dry with paper towels—get it completely dry so the rub adheres and the crust forms properly. Then generously coat all sides of the pork with the spice mixture, pressing it into the meat. Let it sit at room temperature for 30 minutes while you prepare your Camp Chef. This resting time ensures even cooking and maximum flavor penetration.
Set Up the Camp Chef for Indirect Heat
Fill your Camp Chef with the pellet grill wood (hickory or applewood) and preheat to 275°F. This lower temperature ensures the pork cooks through slowly without drying out. Once the temperature stabilizes, place the pork loin directly on the grill grates, fat-side up if applicable.
Close the lid and maintain the 275°F temperature. Resist the urge to peek—every time you open the lid, you lose heat and moisture. Cook the pork for 1 hour, or until the internal temperature reaches 145°F on a meat thermometer inserted into the thickest part. This slow cook ensures a juicy center while developing that smoky crust.
Create the Smoky Glaze and Finish Cooking
While the pork cooks, prepare the finishing glaze by combining 1 tablespoon apple cider vinegar, 1 tablespoon honey, and 2 tablespoons olive oil in a small bowl. Whisk until smooth—this sweet-tangy mixture will caramelize beautifully on the pork's surface.
After 1 hour, brush the glaze generously over the pork. Then increase the Camp Chef temperature to 350°F and cook for an additional 20-25 minutes, basting with the remaining glaze every 5 minutes. The pork is done when the internal temperature reaches 150°F and the crust is deep golden brown with visible smoke rings. The glaze should be sticky and slightly caramelized.
Rest and Slice for Maximum Juiciness
Transfer the pork to a cutting board and tent loosely with aluminum foil. Let it rest for 15 minutes—this critical step allows the juices to redistribute throughout the meat. If you skip this, you'll end up with dry slices. While it rests, thinly slice the whole yellow onion and chop the 0.25 cup fresh rosemary for garnish.
Slice the pork against the grain into ½-inch thick pieces. Serve immediately with the sliced onions and rosemary sprinkled on top. The result should be a perfectly juicy, smoky pork loin with a caramelized glaze that ties all the flavors together. Save any leftover juices to drizzle over the slices for extra richness.
Pro Tips For Making Camp Chef Pork Loin
- USE A MEAT THERMOMETER: The Camp Chef’s grill can run hotter than you think, and pork loin’s safe zone is 145°F (not guessing). I’ve seen perfectly browned loins turn dry because I pulled them at 150°F—wait for the internal temp, not the color.
- DRY THE LOIN BEFORE SEASONING: Pat that pork loin thoroughly with paper towels—wet surfaces steam instead of sear. I used to skip this, and my sugar rub would turn to sludge instead of a crust. Five minutes with towels makes all the difference.
- DON’T SKIP THE REST: Let that pork loin sit 5-10 minutes after grilling, even if you’re starving. Cutting into it too soon turns juicy meat into sad, dry slices. Cover it loosely with foil while you finish sides—your future self will thank you.
- SWAP BROWN SUGAR FOR MAPLE: If you’re grilling in humidity or rain, swap half the brown sugar for pure maple syrup (same amount). It caramelizes faster, sticks better, and adds depth without clumping. (Yes, even if you’re not a syrup snob.)
Make-ahead tips for this recipe
Prep Ahead Rub
Make the dry rub up to 3 days in advance and store it in an airtight container with a tight lid. I often double the batch and keep it in my pantry for quick seasoning—just grab and go when you're ready to grill.
The spices blend better over time, so the flavor develops deeper. For extra convenience, pre-measure everything into small jars or resealable bags so you can toss it in your grill bag when you head out. 🌶️
Marinate Overnight
For maximum tenderness, marinate the pork loin in the rub overnight in the fridge. Place the pork in a resealable plastic bag, add the dry rub, and massage it gently to coat evenly. The acidity in the spices begins breaking down the muscle fibers, ensuring a melt-in-your-mouth texture. I do this when I'm planning a weekend cookout—it takes zero effort and makes a world of difference. Just
Pre-Cook for Crowds
If you're feeding a large group, partially cook the pork loin ahead of time. Use your Camp Chef to bring it to 135°F internal temperature (about 45 minutes at 275°F), then wrap it tightly in butcher paper and refrigerate. Finish cooking it just before serving by increasing the heat to 350°F for 15-20 minutes. This method keeps the meat juicy while allowing you to handle last-minute prep without stress. It’s a lifesaver for events like family reunions or holiday dinners.
Glaze Prep
Prepare the apple cider vinegar and honey glaze a day ahead and store it in a small jar in the fridge. When you're ready to finish the pork, simply whisk it up and brush it on—no need to reheat or adjust anything. I like to add a pinch of smoked salt to the glaze for an extra layer of flavor. The glaze keeps well for up to 5 days, so it’s perfect for batch cooking. Just
Resting Shortcut
If you're short on time, use a slow cooker to keep the pork warm while it rests. Set it to 170°F and place the wrapped pork inside for the 15-minute rest period. This method maintains the internal temperature perfectly, ensuring juicy slices without any extra effort. It’s a game-changer when you’re juggling multiple dishes for a big meal. I’ve used this trick countless times at The Smoky Pig when we’re serving large crowds.
Leftovers Strategy
Slice any leftover pork thinly and store it in an airtight container with a splash of apple cider vinegar or beef broth. Reheat slices in a skillet over medium heat for 2-3 minutes per side until warmed through.
The vinegar keeps the meat moist and adds a bright note to reheated slices. I often use leftovers for breakfast tacos or sandwiches—it’s a fantastic way to repurpose this delicious protein. These slices also freeze beautifully for up to 3 months.
Nutrition facts
Frequently asked questions about Camp Chef pork loin
Can I use this recipe on a regular grill instead of a Camp Chef?
Yes! While the Camp Chef's consistent temperature control is ideal, you can adapt this recipe for charcoal or gas grills. Use indirect heat and maintain a temperature around 325°F–350°F by adjusting the vents. The key is patience—cover the grill and avoid opening it frequently to prevent heat loss. For extra smokiness, add wood chips to the charcoal or use a smoker box on a gas grill.
What's the best way to check if the pork is fully cooked?
Always use a meat thermometer! Insert it into the thickest part of the pork loin—it should read 145°F for medium-rare. The thermometer should stay in for 15 seconds to get an accurate reading. Never rely on color or time alone, as pork can vary in size and density. A quick probe is the only foolproof method.
How do I adjust this recipe for a smaller or larger cut of pork?
For every 1 pound of pork loin, plan for about 15–20 minutes of cooking time at 275°F. A 2 lb cut will take roughly 30–40 minutes, while a 4 lb cut may need 1 hour 15 minutes. The key is maintaining the 145°F internal temperature. For larger cuts, consider increasing the glaze application time by 5 minutes per pound.
Can I substitute the apple cider vinegar glaze with something else? Swap the apple cider vinegar for balsamic vinegar (for richness) or orange juice (for brightness). For a sweeter glaze, replace the honey with maple syrup. If you prefer a savory finish, use soy sauce or Worcestershire sauce instead of vinegar. Just
Why did my pork loin turn out dry?
Dry pork usually means one of three things: overcooking, skipping the rest, or not using a thermometer. Always pull the pork when it hits 145°F—don’t guess! Also, never skip the 15-minute rest—this lets juices redistribute. For extra moisture, brining the pork for 1 hour in a saltwater solution (1 cup salt per gallon of water) before seasoning can help. And avoid cutting into it too soon!