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This Camp Chef pork tenderloin recipe delivers restaurant-quality tenderness in just 30 minutes—perfect for weekend grilling or weeknight dinners. I developed it during a particularly busy summer when I needed a reliable method that worked on my Camp Chef grill without compromising flavor. The secret lies in a high-heat sear followed by a smoky garlic butter crust that transforms simple pork into something extraordinary.
What makes this recipe special is its versatility—it works equally well on your Camp Chef grill, in the oven, or even on a stovetop. The pork tenderloin stays incredibly tender thanks to a precise internal temperature of 145°F, while the garlic butter crust adds depth and complexity.
I've tested this method countless times, and it never fails to impress, whether you're cooking for a crowd or treating yourself to a special meal.
The result is a perfectly cooked pork tenderloin with a golden, crispy crust that's infused with smoky garlic flavors. Each slice is juicy, tender, and packed with flavor, making it a showstopper for any table.
The best part? This recipe delivers professional-quality results with minimal effort, proving that you don't need a fancy kitchen to create something truly special.
Serve it alongside roasted vegetables, a fresh salad, or your favorite sides for a complete meal. The versatility of this dish means it works for everything from casual backyard barbecues to more formal dinner parties. Let's get started on creating your perfect pork tenderloin.
Ingredients for camp chef pork tenderloin
These 12 ingredients transform simple pork into a smoky, restaurant-worthy masterpiece on your Camp Chef grill.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Center-cut, trimmed of silver skin |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into 1-inch cubes |
| Fresh Garlic Cloves 🧄 | 6 cloves | Minced finely for intense flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For deep smoky flavor |
| Ground Black Pepper 🌶️ | 1 ½ tsp | Freshly cracked for best flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Rosemary 🌿 | ¼ cup | Chopped finely for aroma |
| Fresh Thyme Leaves 🌿 | ¼ cup | From fresh sprigs |
| Olive Oil 🫒 | 2 tbsp | High smoke point for searing |
| Honey 🍯 | 1 tbsp | For glaze finish (optional) |
| Apple Cider Vinegar 🍎 | 1 tsp | Balances sweetness |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The pork tenderloin is your star—center-cut is key for tenderness. Grab one from the butcher section, not pre-cut packages (they're often trimmed too aggressively). Costco or local farms usually have the best quality, but any grocery store's fresh cut works. Trim any silver skin before cooking—it's tough and unappetizing. For the butter, European-style unsalted (like Plugrá) melts better than American brands. Keep it cold until you're ready to use it—this is non-negotiable for that perfect crust. The garlic? Freshly minced makes all the difference—pre-minced from jars tastes flat in comparison.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Short on fresh herbs? Dried rosemary and thyme at half the amount will do, but fresh is ideal. The honey glaze is optional but adds that perfect finish—local raw honey from farmers markets has the best flavor. For the vinegar, apple cider vinegar is best, but white vinegar in a bind. And here's a pro tip: if your olive oil smells like it's been sitting too long, heat it gently in a pan first to burn off any off-flavors. The butter cubes should be roughly the same size—this ensures even melting and crust formation.
This recipe reheats beautifully—just 5 minutes at 350°F with a splash of water in the pan. The pork stays juicy for 3-4 days in the fridge, but honestly, it's best eaten fresh. For grilling, let the pork sit at room temperature for 20 minutes before cooking—this ensures even doneness. The crust is delicate, so serve immediately if you can. Leftovers? Slice thinly and reheat quickly to maintain that crispy texture. And save those herb stems—they make great flavorful stock when simmered with veggie scraps.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub a million dishes—just sear the tenderloin, add those garlic cloves right into the pan, and let the Camp Chef do the rest. The butter pools into golden perfection while the pork cooks, and honestly? I’ve never cleaned up less for something this impressive.
- Smoky Garlic Kiss: That smoked paprika and fresh garlic combo? It’s the secret weapon here. The paprika gives it this warm, earthy depth, while the garlic—roasted right in the butter—turns the pork into something dangerously addictive. My husband still asks for seconds even when we just had it last week.
- Weeknight to Dinner Party: Between us, this recipe works everywhere. Toss it on the grill for a summer BBQ, or cook it indoors when the weather’s crappy—same great results. I’ve even sliced it thin for tacos after a long day, and no one ever questions why it’s on the menu.
- Budget-Friendly Feast: Pork tenderloin is lean, affordable, and cooks fast—no wasted meat here. A single roast feeds four, and leftovers reheat like a dream (or get chopped for sandwiches the next day). I’ll be real: it’s my go-to when I’m trying to stretch groceries without sacrificing flavor.
Step-by-step instructions for smoky garlic butter pork tenderloin
This juicy, flavor-packed pork tenderloin delivers restaurant-quality results with minimal effort.
Season and Sear the Pork Tenderloin
Pat the 1.5 lb pork tenderloin completely dry with paper towels—this ensures maximum crispiness. In a small bowl, mix together 1.5 tsp kosher salt, 1.5 tsp ground black pepper, 1 tbsp smoked paprika, 0.25 cup chopped fresh rosemary, and 0.25 cup fresh thyme leaves. Rub this mixture all over the pork, pressing it into the surface so it sticks.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the pork and sear for 4-5 minutes per side until golden brown. I like to press down gently during the first minute—this prevents curling and ensures even contact with the pan. Once seared, transfer the pork to a plate and let it rest for 5 minutes while you prep the garlic butter.
Make the Garlic Butter Glaze
In the same skillet (no need to clean it—the browned bits add flavor), reduce heat to medium and add the 0.5 cup cold unsalted butter cut into cubes. Let it melt completely, then stir in the 6 minced fresh garlic cloves and cook for 1-2 minutes until fragrant but not browned. Here's the thing—garlic burns fast, so watch it closely.
Remove the skillet from heat and stir in 1 tbsp honey and 1 tsp apple cider vinegar. The vinegar balances the sweetness while adding brightness. Let the mixture cool slightly—this prevents the butter from melting off the pork when you baste it later.
Baste and Roast to Perfection
Preheat your oven to 400°F. Return the pork to the skillet and spoon the garlic butter mixture all over it, coating every inch. Transfer the skillet to the oven and roast for 15-20 minutes until the internal temperature reaches 145°F (use a meat thermometer for accuracy). The pork should be tender with a golden crust.
For extra flavor, I like to baste the pork again halfway through cooking—just spoon more of that garlic butter mixture over it. This creates a beautiful caramelized crust while keeping the meat incredibly juicy. The honey in the glaze adds a subtle sweetness that pairs perfectly with the smoky paprika.
Rest and Garnish
Remove the pork from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. While it rests, skim any excess garlic butter from the skillet and drizzle it over the sliced pork.
Garnish with 0.25 cup chopped fresh parsley and serve immediately. The result is a perfectly tender pork tenderloin with a smoky garlic butter crust that's sure to impress. Each slice delivers a perfect balance of savory, sweet, and herby flavors—ideal for a weeknight dinner or special occasion.
Pro Tips For Making Camp Chef Pork Tenderloin
- USE A THERMOMETER: If you’re cooking this on a Camp Chef, the temperature gauge isn’t always reliable—grab a meat thermometer instead. Pork tenderloin hits 145°F fast, and pulling it too early means dry meat, while overcooking turns it into shoe leather. I learned this the hard way after serving a guest a chewy slice that looked perfect.
- SMASH THE GARLIC: Skip mincing—smash those garlic cloves flat with the side of your knife first. The cell walls break, releasing more flavor into the butter, and it blends in better than chopped bits. Plus, it cooks faster, so you don’t burn the butter while searing the pork. (Yes, even if you’re impatient like me.)
- SEAR IN BATCHES: Don’t crowd the pan—this is where most people mess up. Cook the pork tenderloin in one go, but if you’re making multiple pieces, work in batches. Overloading the pan steams the meat instead of searing it, and you’ll end up with soggy, unevenly browned pork. A hot pan and a little patience make all the difference.
- REST UNDER FOIL: After pulling the pork from the heat, tent it loosely with foil and let it sit for 5-10 minutes. This keeps the juices from pooling on the cutting board when you slice—no one wants a dry first bite. I skip this when I’m lazy, but the dish is noticeably better when I don’t. (Your future self will thank you.)
Perfect pairings for these flavors
Classic Southern Sides
This pork tenderloin shines with traditional Southern sides that balance its rich flavors. I love serving it with creamy mac and cheese—the cheesy comfort pairs perfectly with the smoky garlic crust.
For a lighter option, collard greens slow-cooked with smoked turkey neck and apple cider vinegar add tangy contrast. 🥓
Another crowd-pleaser is cornbread made with Stone Ground Grits and buttermilk—its slight sweetness complements the savory pork beautifully. For a complete Southern spread, add baked beans with Cumberland sauce (I use Mrs. T's for convenience) and pickled okra for crunch and acidity.
Fresh Garden Pairings
When summer produce is at its peak, I reach for grilled zucchini tossed with lemon zest and fresh basil. The bright acidity cuts through the richness of the pork. Heirloom tomato salad with burrata, arugula, and aged balsamic glaze adds a luxurious touch that feels restaurant-worthy. 🍅
For a lighter option, cucumber and avocado salad with lime juice, cilantro, and chopped jalapeño provides refreshing crunch. I always keep local heirloom cucumbers from my farm's summer harvest on hand for this—nothing beats their crisp sweetness.
Wine and Beer Pairings
For wine lovers, a dry Riesling from the Mosel region is my go-to—its crisp acidity and subtle mineral notes cleanse the palate between bites. A Pinot Noir from Oregon also works beautifully, especially if you prefer red wine. Both wines highlight the pork's smoky depth without overpowering it. 🍷
Craft beer enthusiasts should try a Belgian witbier like Hoegaarden—the citrusy notes and effervescence complement the garlic butter perfectly. For a local favorite, Atlanta's Southern Tier hard cider with apple and blackberry notes adds a fruity contrast that's hard to resist.
Unexpected Global Twists
For a fusion twist, serve with Japanese shiso leaves and pickled ginger to add an umami kick. The bright green leaves provide a stunning visual contrast while their citrusy flavor balances the richness. Miso-glazed eggplant adds another layer of depth that pairs surprisingly well with the smoky pork. 🌏
In the mood for Mexican flavors? Charred corn and black bean salad with cotija cheese and lime crema turns this into a fiesta-worthy main. The smoky paprika in the pork actually enhances the corn's natural sweetness—it's one of those magical flavor combinations that just works.
Nutrition facts
Frequently asked questions
Can I cook this pork tenderloin on my Camp Chef grill instead of the oven?
Preheat your Camp Chef grill to medium-high heat (400°F) and follow the same steps. Place the seared pork on the grill grates and baste it with the garlic butter mixture every 5 minutes. Cook until the internal temperature reaches 145°F, which should take about 15-20 minutes total. The smoky flavor from the grill will enhance the dish beautifully!
How do I prevent the pork tenderloin from drying out?
The key is never overcooking! Use a meat thermometer to pull the pork at exactly 145°F—it will continue cooking slightly as it rests. Also, pat it dry before seasoning (this helps the crust form) and avoid cutting into it too soon. Let it rest for 10 minutes after cooking to lock in juices.
What's the best way to slice pork tenderloin for serving?
Slice against the grain at a 45-degree angle for the most tender pieces. For even slices, use a sharp chef's knife and cut into ½-inch thick portions. This method ensures maximum tenderness with every bite. For presentation, fan the slices slightly on the plate.
Can I make this recipe ahead of time?
Yes, but with a few adjustments. Cook the pork as directed, then refrigerate it wrapped in foil for up to 3 days. Reheat in a skillet over medium heat with a splash of water for 5 minutes to restore moisture. For the garlic butter crust, you'll need to reheat it separately—just melt fresh butter with garlic and brush it on after reheating.
What if my pork tenderloin is uneven in size?
No problem! Adjust the cooking time based on thickness—use a meat thermometer to check the thickest part. For example, if one end is 1.5 inches thick and another is 1 inch, the thicker end may need 2-3 extra minutes. The recipe works perfectly regardless of size as long as you monitor the internal temperature.