Camp Chef Pork Tenderloin Recipe: Smoky Garlic Butter Crust in 25 Minutes

This Camp Chef pork tenderloin recipe delivers restaurant-quality tenderness in just 25 minutes—perfect for your grill or smoker. After years of perfecting pork at The Smoky Pig, I’ve developed a foolproof method that transforms lean tenderloin into juicy, flavorful bites with a smoky garlic butter crust that’ll impress anyone.

The secret? A simple marinade and high-heat sear that locks in moisture while building that irresistible caramelized bark.

What makes this recipe special is its versatility—whether you're cooking on a Camp Chef grill, smoker, or even in your oven, the technique remains the same.

We start with a garlic-herb marinade that tenderizes the meat while infusing deep flavor, then finish with a butter baste that creates that coveted crust.

The result is pork so tender it practically melts in your mouth, with every bite bursting with smoky, savory, and slightly sweet notes that balance perfectly.

This method works equally well for weeknight dinners or outdoor gatherings, making it a go-to for any occasion. The pork reaches 145°F internal temperature safely and quickly, ensuring juicy results without drying out.

Pair it with roasted potatoes, grilled vegetables, or a fresh summer salad for a complete meal that’s sure to become a favorite. The best part? It’s easy enough for beginners but refined enough for seasoned pitmasters.

Once you try this smoky garlic butter crust, you’ll never go back to plain grilled pork again. The technique is simple, but the flavor is next-level—worth the extra effort for a dish that feels like a special occasion every time. Let’s get cooking!

Ingredients for camp chef pork tenderloin

Lean pork, bold flavors, and a smoky crust—everything you need for perfect Camp Chef pork tenderloin.

The pork tenderloin is your canvas—center-cut and trimmed for even cooking. Local butchers often have the best cuts, but most grocery stores carry it pre-trimmed. Look for good marbling, not too lean, or it’ll dry out. I usually grab mine from Whole Foods or Costco when I’m doing a batch for a crowd. The wood chips? Hickory for classic smokiness, applewood for a sweeter touch—both work perfectly with this recipe. Soak them for 30 minutes before using, or they’ll burn too fast on your Camp Chef.

No fresh rosemary? Dried works at half the amount, but fresh is ideal for that bright aroma. Short on time? Herb blends from Trader Joe’s are a lifesaver—their Italian seasoning mix has thyme and rosemary already combined. The honey and apple cider vinegar might sound odd together, but they create this perfect balance—substitute maple syrup for honey if you prefer, but don’t skip the acid. The olive oil in the marinade shouldn’t be your cheapest bottle—extra-virgin adds richness that cuts through the pork’s natural fat. And if you’re using your Camp Chef smoker, preheat it to 225°F—this recipe works on grill, smoker, or even the oven.

Marinate the pork for at least 4 hours, but overnight is best if you’re planning ahead. The butter should stay cold until you’re ready to baste—microwave it 40 seconds just before searing to soften slightly. Leftover pork reheats beautifully—wrap in foil and warm in the oven at 300°F for 10 minutes. Store any unused wood chips in an airtight container for up to 6 months. And save those herb stems! Tie them with twine, freeze, and you’ve got instant seasoning for future projects.

Step-by-step instructions for Camp Chef pork tenderloin

Here's how to transform your pork tenderloin into a restaurant-worthy centerpiece with a smoky garlic butter crust—all in under 30 minutes.

Start by patting the 1.5 lb pork tenderloin completely dry with paper towels—this ensures maximum crispiness. In a bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tbsp apple cider vinegar, and 1 tbsp fresh lemon juice until fully combined. This marinade adds brightness and helps tenderize the meat.

Add 8 minced garlic cloves, 2 tbsp finely chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tbsp smoked paprika, 1 tsp ground black pepper, and 1.5 tsp kosher salt to the marinade. Stir well to distribute the flavors evenly. Coat the pork thoroughly with the marinade, letting it sit for 10-15 minutes while you prepare your Camp Chef.

Fill your Camp Chef smoker box with 1 cup hickory or applewood chips and soak them in water for 10 minutes if they're not pre-soaked. Once your Camp Chef is preheated to 225°F, add the soaked wood chips and let the smoker establish a steady stream of blue smoke—this is your signal that it's ready for cooking.

Place the marinated pork tenderloin on the grill grates, fat-side up, and close the lid. The goal is to smoke the pork slowly and evenly, so avoid opening the lid during the first 20 minutes of cooking. This low-and-slow approach ensures the meat stays moist and tender while absorbing all those smoky flavors.

After 20 minutes of smoking, increase the heat to 375°F and add 0.5 cup cold cubed unsalted butter to the grill grates. Let it melt and sizzle for 2-3 minutes until it forms a golden, foamy layer. This butter will create that irresistible crust while basting the pork with rich flavor.

Once the butter is melted, carefully flip the pork tenderloin to coat it in the butter and garlic mixture. Let it cook for another 5-7 minutes until the internal temperature reaches 145°F—this is the perfect doneness for juicy, tender pork. The crust should be golden brown and crispy, with a hint of smokiness from the wood chips.

Remove the pork from the grill and let it rest on a cutting board for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful. While it rests, tent it loosely with foil to keep it warm.

Slice the pork into ½-inch thick medallions and serve immediately. The result should be a perfectly tender, juicy center with a crispy, smoky garlic butter crust that's sure to impress. Pair it with roasted vegetables or a fresh salad for a complete meal.

Common mistakes when making this recipe

Skipping the Marinade

This is the #1 mistake I see—skipping the marinade or rushing it. The pork tenderloin is lean and can dry out quickly, so that 10-15 minute marinade (minimum) is non-negotiable.

I’ve seen home cooks skip it entirely, thinking the butter crust will save the day, but without that initial flavor infusion and tenderizing, the meat stays tough.

If you’re short on time, at least let it sit for 30 minutes—the acid in the vinegar and lemon juice breaks down muscle fibers just enough to make a difference. 💫

Overcooking the Pork

Pork tenderloin is forgiving, but only if you respect its 145°F internal temperature limit. I’ve watched people walk away from their Camp Chef, only to return with pork that’s dry and stringy.

Use a meat thermometer—I swear by the ThermoWorks Smoke—and pull it out immediately when it hits that temp. The resting time (those 10 minutes) is just as critical as cooking time. Trust me, I’ve had to throw out more than one batch because someone couldn’t wait.

Ignoring the Butter Temperature

Cold butter is your friend, but many cooks make the mistake of adding it too early or using butter that’s already melted. The butter should be cold and cubed when you add it to the grill—this ensures it sizzles and creates that golden crust.

If you melt it first, you’ll just end up with greasy pork instead of a crispy, flavorful bark. Pro tip: Microwave the butter for 40 seconds right before using to soften it slightly without melting completely. This gives you the best of both worlds: sizzle and control. 🔥

Flipping Too Soon

Patience is key when searing the butter crust. I’ve seen people flip the pork the second the butter hits the grill, but that’s a fast track to uneven cooking. Let the butter melt and form a foamy layer for 2-3 minutes before touching the pork.

Once you flip it, give it another 5-7 minutes—no peeking! Every time you lift the lid, you lose heat and delay that perfect crust. The Camp Chef’s heat retention helps, but you still need to work with it, not against it.

Not Resting the Meat

This is where even experienced cooks mess up. Skipping the 10-minute rest means juices will spill out when you slice, leaving you with dry, disappointing pork. I’ve had guests ask why their pork was so much better at a restaurant—it’s because chefs always rest the meat.

Tent it loosely with foil and let those juices settle back into the fibers. If you’re serving a crowd, rest it in a warm oven (170°F) to keep it warm while you finish sides. 💡

Wrong Wood Choice

Not all wood chips are created equal. I’ve seen people use fruitwoods like cherry, which can taste too sweet, or mesquite, which overpowers the pork’s natural flavor. Stick with hickory for classic smokiness or applewood for a milder, slightly sweet note.

If you’re using your Camp Chef smoker, soak the chips for 10 minutes before adding them—this prevents flare-ups and ensures steady smoke. And for the love of pork, don’t use store-bought liquid smoke as a shortcut. It’s a flavor crime. 🌳

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