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This Camp Chef pork tenderloin recipe delivers restaurant-quality results with minimal effort—just one pan, smoky-sweet flavors, and tender meat every time.
I developed this method after years of perfecting pork on my own grill, where the secret lies in a precise balance of heat, time, and a simple marinade that transforms tough cuts into melt-in-your-mouth perfection. The Camp Chef grill’s consistent temperatures make this recipe foolproof, even for beginners.
What sets this apart is the smoky-sweet glaze that caramelizes beautifully on the grill, creating a crust that locks in juices while keeping the interior tender and moist.
You’ll start with a high-heat sear to build flavor, then finish with a low-and-slow cook to ensure the center hits 145°F—the ideal temperature for juicy, safe-to-eat pork.
The recipe includes a 30-minute marinating step that infuses the meat with garlic, honey, and a touch of smoky paprika, ensuring every bite is packed with depth.
The result is a grill masterpiece that’s elegant enough for a summer dinner party but simple enough for a weeknight meal. The pork slices effortlessly, revealing a juicy, pink center with a caramelized exterior that’s impossible to resist.
Serve it with roasted potatoes or a fresh summer salad to round out the meal, and pair with a crisp white wine or a smoky cocktail to complement the flavors.
This method works equally well on any grill, from high-end Camp Chef models to backyard favorites. The key is patience—letting the pork rest after cooking ensures it stays tender and doesn’t dry out.
Whether you’re feeding a crowd or treating yourself to a special meal, this recipe delivers professional-quality results with minimal fuss. Let’s get grilling!
Ingredients for camp chef pork tenderloin
Restaurant-quality pork tenderloin with a smoky-sweet glaze—just 12 ingredients for foolproof grill perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🍖 | 1 ½ lb | Center-cut, trimmed of fat |
| Honey 🍯 | ¼ cup | Raw, unprocessed preferred |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy depth |
| Smoked Paprika 🌶️ | 1 tbsp | High-quality for smoky flavor |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for marinade |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Brown Sugar 🍚 | 1 tbsp | Light or dark works |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Fresh Rosemary 🌿 | ½ tsp | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ½ tsp | Leaves only, finely chopped |
| Butter 🧈 | 2 tbsp | Unsalted, softened for glaze |
The pork tenderloin is the star, so center-cut is non-negotiable—it stays tender without drying out. Costco or Whole Foods carry excellent quality, but your local butcher will have the freshest cuts. Look for even grain and minimal marbling—this cut should be lean but firm to the touch. The 1.5 lb portion serves four generously, with slices about 1-inch thick. If you find a larger tenderloin, scale the marinade proportionally, but don’t exceed 2 lbs for this method—it’ll overcook. Trim any silver skin before marinating to ensure even cooking.
No honey? Maple syrup works beautifully—just reduce the vinegar by half to balance sweetness. Smoked paprika is essential for that grillhouse flavor, but substitute ½ tsp liquid smoke per tbsp if you’re out. Fresh herbs are ideal, but dried rosemary and thyme at one-third the amount will suffice in a pinch. For the glaze, substitute coconut oil for butter if avoiding dairy, though texture will differ slightly. The marinade keeps for 3 days in the fridge—shake before using. If prepping ahead, marinate the pork for up to 4 hours for maximum flavor infusion.
This recipe delivers restaurant-quality results with minimal effort, but patience is key. Let the pork rest 10 minutes after grilling—this ensures juices redistribute, keeping every slice tender. Store leftovers in an airtight container for 3 days or freeze for 3 months. For reheating, use low heat—microwaving dries out the glaze. The glaze thickens as it cools, so reheat with a splash of water if needed. Double the marinade and glaze for 8 servings—it’s perfect for crowd-pleasing meals.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s that simple—just toss the pork in a marinade of honey, apple cider vinegar, and smoked paprika, then let the Camp Chef handle the rest. No chopping, no flipping, no stress. The vinegar cuts through the richness while the honey caramelizes into a sticky glaze that takes five minutes to brush on.
- Sweet-Savory Balance: Between us, this flavor combo is chef’s kiss—the smoky paprika and garlic cloves give it depth, but the honey and vinegar keep it bright and tangy. It’s not too sweet, not too sharp; it’s the kind of dish that makes you go back for seconds without even thinking.
- Weeknight to Weekend: Honestly, this is my go-to for busy nights and lazy Sundays. The marinade works for dinner tonight or a crowd for a picnic tomorrow. Slice it thin for tacos, serve it whole for a centerpiece, or pack it for lunch—it’s always a win.
- Budget-Friendly Feast: Pork tenderloin is lean, affordable, and cooks fast, so you’re not breaking the bank for a restaurant-quality meal. Plus, leftovers reheat beautifully—throw them in a sandwich or over rice, and you’ve got another meal without extra effort. My wallet and my taste buds thank me.
Step-by-step instructions for Camp Chef pork tenderloin
Master this one-pan technique for perfectly tender pork with a caramelized glaze every time.
Prepare the Dry Rub and Marinade
In a small bowl, combine the 1 tbsp smoked paprika, 1 tbsp brown sugar, 1.5 tsp salt, 0.5 tsp ground black pepper, 0.5 tsp fresh rosemary, and 0.5 tsp fresh thyme. Mix thoroughly until the spices are evenly distributed and the sugar dissolves slightly into the paprika. This blend creates the perfect balance of smoky depth and subtle sweetness.
In a separate bowl, whisk together the 0.25 cup honey, 1 tbsp apple cider vinegar, and 2 tbsp olive oil until fully emulsified. The vinegar cuts through the sweetness while the oil helps the marinade cling to the meat. Set both mixtures aside—you'll use them in sequence for maximum flavor penetration.
Coat and Rest the Pork Tenderloin
Pat the 1.5 lb pork tenderloin completely dry with paper towels, ensuring no moisture remains on the surface. This step is critical for achieving a perfect sear and crispy exterior. Generously coat the meat with the dry rub, pressing it firmly into every crevice so it adheres evenly.
Place the rubbed pork in a resealable plastic bag and pour the honey-vinegar marinade over it. Seal the bag and massage the marinade into the meat, ensuring full coverage. Let it rest at room temperature for 20-30 minutes—this allows the flavors to meld and the meat to come to a consistent temperature before cooking.
Sear the Pork on High Heat
Preheat your Camp Chef grill to 400°F and clean the grates thoroughly. Place the pork tenderloin directly on the grates (no need for oil—the marinade provides enough fat) and sear for 8-10 minutes, turning occasionally, until all sides develop a deep golden-brown crust. The high heat caramelizes the sugars in the rub, creating that irresistible bark.
Watch closely during the last 2 minutes—you want the exterior to reach 165°F at its thickest point. If the pork begins to char before reaching this temperature, reduce the heat slightly and continue cooking. The internal temperature is the true indicator of doneness, not just color.
Glaze and Finish on the Grill
Remove the pork from the grill and transfer it to a plate. Immediately brush all sides with the 2 tbsp softened butter, then return it to the grill and cook for an additional 3-4 minutes to melt the butter and create a glossy finish. This step adds richness and helps distribute the flavors evenly.
In a small saucepan over medium heat, combine the remaining honey from the marinade (if any) with 1 tbsp apple cider vinegar and bring to a gentle simmer. Let it reduce by half—about 2-3 minutes—until it reaches a syrupy consistency. Brush this glaze generously over the pork during the final 2 minutes of cooking.
Rest and Serve with Confidence
Transfer the pork to a cutting board and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite remains tender and moist. The internal temperature will rise 5-10°F during this time, so no additional cooking is needed.
Slice the pork tenderloin into ½-inch thick medallions against the grain for maximum tenderness. Serve immediately with the caramelized glaze pooling over each slice. The combination of smoky rub, sweet glaze, and buttery finish makes this a showstopper for any outdoor meal.
Pro Tips For Making Camp Chef Pork Tenderloin
- USE A MEAT THERMOMETER: The Camp Chef’s built-in probe isn’t always reliable for pork—this cut hits 145°F (160°F for extra safety). I learned this after overcooking a batch because the grill’s temp gauge lagged behind. Stick a thermometer in the thickest part; when it beeps, you’re golden.
- MINCE GARLIC FINE: No one wants to bite into a chunky garlic clove. Use the flat side of your knife to smash each clove against the cutting board first, then mince it into tiny specks. This ensures the honey-vinegar glaze absorbs the flavor evenly—no surprise garlic surprises.
- BRINE THE PORK 30 MINUTES: Skip the dry rub and soak the tenderloin in cold water with 1 tsp salt per cup for 30 minutes. It keeps the meat juicy when you sear it later, and the Camp Chef’s high heat won’t dry it out. (Yes, even if you’re impatient like me.)
- CARAMELIZE THE GLAZE: Don’t just dump the honey-vinegar mix on top—simmer it in a small pan until it thickens slightly. The reduced glaze sticks better to the pork and adds depth. A quick 3-4 minutes on medium heat does the trick—no need to babysit it.
Make-ahead tips for camp chef pork tenderloin
Marinade Prep Ahead
Make the marinade up to 3 days in advance and store it in an airtight container in the fridge. I always double the batch—it’s perfect for brining other proteins like chicken or shrimp later.
When ready to use, shake or stir vigorously to re-emulsify the oil. For the pork, marinate for just 30 minutes—any longer risks breaking down the tender fibers. 💡
Fully Cooked Storage
After grilling, let the pork cool completely before storing. I slice it into ½-inch medallions and pack them in a single layer in a quart-sized glass container with the glaze drizzled on top.
This prevents drying out and keeps the slices separate for easy reheating. Store in the fridge for up to 4 days or freeze for 3 months.
Reheating Like a Pro
For stovetop reheating, use a skillet over medium-low heat with 1 tbsp water or broth to prevent sticking. Cover and heat for 5-6 minutes until reaching 165°F.
The glaze will re-liquefy beautifully. Avoid microwaving—it turns the glaze rubbery. For leftovers, I reheat just enough for one meal to maintain freshness.
Glaze Make-Ahead Hack
Prepare the glaze separately up to 1 week ahead and store it in a small jar in the fridge. Reheat it gently in a saucepan over low heat with a splash of water to loosen it.
I use this trick when hosting—it saves time on the grill day. Just brush it on fresh after reheating the pork for that restaurant-quality finish. 🍯
Portioning for Crowds
For large gatherings, cook the full 2 lb tenderloin (double the marinade) and slice it into 1-inch medallions. Portion into quart-sized freezer bags with a few spoonfuls of glaze, then freeze flat for easy stacking.
Thaw overnight in the fridge before reheating. This method keeps the pork perfectly tender even after freezing.
Grill Day Prep
Set up your Camp Chef grill the night before if possible. Preheat it to 250°F for 10 minutes to burn off any residue, then let it cool. This ensures a clean slate for that perfect sear.
I also prep my cutting board and serving platter ahead—everything should be ready when the pork comes off the grill. 🔥
Nutrition facts
Frequently asked questions
Can I use this recipe on a different grill than Camp Chef?
This method works perfectly on any grill—charcoal, gas, or even a pellet grill. The key is maintaining consistent heat, so adjust your grill's temperature to 400°F for searing and 350°F for finishing. For charcoal grills, use lump charcoal for even heat distribution. The Camp Chef's precision just makes it foolproof for beginners.
What's the best way to slice pork tenderloin for maximum tenderness?
Always slice against the grain into ½-inch thick medallions. The grain runs lengthwise, so cutting perpendicular to those muscle fibers shortens them, making each bite more tender. Look for the natural lines in the meat—these indicate the grain direction. For extra presentation, fan the slices slightly on the plate.
How do I adjust this recipe for a larger crowd?
Double the marinade and glaze for a 2 lb tenderloin, but keep the cooking time similar—pork this size cooks faster than you'd expect. For 8 servings, use two 1.5 lb tenderloins and cook them simultaneously. Scale up your sides proportionally, like doubling roasted potatoes or making two large salads. The glaze can be made in batches and reheated separately.
What if my pork comes out dry?
Overcooking is the #1 cause of dry pork. Always use a meat thermometer and remove it when it hits 145°F—it will rise to 150°F while resting. If you accidentally overcook it, slice thinly and serve immediately with extra glaze or a creamy sauce. For future attempts, reduce grill temperature by 25°F and cook for 5-10 minutes less. The resting period is crucial—never skip it!
What sides pair best with this pork tenderloin?
For a complete meal, try these crowd-pleasing sides: garlic-herb roasted potatoes (tossed in olive oil and rosemary), grilled asparagus with lemon zest, or a summer corn salad with cherry tomatoes. For a heartier option, serve with apple-cider brined green beans or grilled peaches for a sweet-savory contrast. The smoky-sweet glaze works beautifully with tangy or creamy sides.