Campfire Pork Loin
There’s nothing like a roaring campfire, and it only gets better when you’re cooking a Campfire Pork Loin over it for supper. It’s a step up from the usual burgers and hot dogs—just as straightforward to make but way more satisfying. The best part? No fancy equipment needed—just a quality cut of pork, some tin foil, a grill grate, and a little patience while the fire works its magic. This recipe reminds me of my childhood when I was surrounded by family and friends while cooking over a fire. Now, get ready to create a great memory with your loved ones with a pork loin paired with some tasty hash browns! Table of Contents Why You’ll Love This Campfire Cooking RecipeIngredients Roundup for Campfire Pork LoinHow to Get Crispy Hash BrownsHow to Make the Campfire Pork Loin Prep the FireSeason the Pork LoinSear the PorkBuild the Flavor BombSlow Cook Over the FireWhat to Serve with Pork LoinBest Charcoal for Pork LoinLeftovers & Reheating InstructionsMore with PorkFAQs for Campfire Pork LoinFlavor X Fire & FOOD X FireCampfire Pork Loin Recipe Why You’ll Love This Campfire Cooking Recipe Ingredients Roundup for Campfire Pork Loin How to Get Crispy Hash Browns How to Make the Campfire Pork Loin Prep the FireSeason the Pork LoinSear the PorkBuild the Flavor BombSlow Cook Over the Fire Prep the Fire Season the Pork Loin Sear the Pork Build the Flavor Bomb Slow Cook Over the Fire What to Serve with Pork Loin Best Charcoal for Pork Loin Leftovers & Reheating Instructions More with Pork FAQs for Campfire Pork Loin Flavor X Fire & FOOD X Fire Campfire Pork Loin Recipe Why You’ll Love This Campfire Cooking Recipe This straightforward recipe brings Mediterranean flavors together with cowboy cooking in an insanely good way. Whether you’re deep in the woods or hanging out in the backyard with a charcoal grill, this recipe is a fantastic option for your next cookout. The cooking time is just long enough to sit back, relax, and soak in those campfire vibes while your meal practically cooks itself. This pork loin roast is a lean piece of meat. However, the combination of a good sear followed by slow cooking in a foil packet ensures tenderness. If you’re not up for aluminum foil cooking, feel free to use your cast iron pan. Either way, get ready for a tender, juicy bite. You’ll love the rich, smoky flavor from the hot coals and open flame. If you love pork loin, don’t miss out on these recipes: Pulled Pork Loin Nachos, Parmesan Herb Pork Loin Skewers, and Smoked Bacon Wrapped Pork Tenderloin. Ingredients Roundup for Campfire Pork Loin Campfire Pork Loin – You’ll need fresh pork loin, hash browns, white wine, white onion, lemon, Italian seasoning, olive oil, salt, and black pepper. If you want to go with a different flavor vibe, I happen to know of a spice rub you might like! The Sticky Bourbon Brown Ale Pork Rub is a fantastic seasoning blend. It’s one of my favorite things to pair with pork. Campfire Pork Loin – You’ll need fresh pork loin, hash browns, white wine, white onion, lemon, Italian seasoning, olive oil, salt, and black pepper. If you want to go with a different flavor vibe, I happen to know of a spice rub you might like! The Sticky Bourbon Brown Ale Pork Rub is a fantastic seasoning blend. It’s one of my favorite things to pair with pork. Add flavor to everything you’re cooking shop over the fire spice lines All great recipes start with the freshest ingredients, and this one celebrates them in the best possible way. What are the next steps? Now, let’s walk through the open fire cooking process step by step—or if you’re ready to dive in, skip ahead to the recipe card below! How to Get Crispy Hash Browns Let those hash browns hang out for a bit before flipping or mixing—patience is key here. Let the fire do its thing, and you’ll get that perfect crispy crust that takes them to the next level. However you cook ‘em, they’re the perfect sidekick to that smoky, fire-kissed Campfire Pork Loin! How to Make the Campfire Pork Loin Prep the Fire The first thing you’ll want to do is get your charcoal grill or campfire going. Use Cowboy Hardwood Lump Charcoal and let it burn for 15-20 minutes until you have a solid bed of hot coals. Every 30 minutes, toss in apple wood to amp up the smoke flavor. Season the Pork Loin While the fire heats up, pat your pork loins dry with a paper towel. Drizzle with olive oil, then coat it with your seasonings. Let it sit at room temperature for 15 minutes so the flavors soak in. Sear the Pork Once the flames die down, push most of the hot coals to one side and rake the smoldering white ash underneath your grill grate. Place the campfire pork loin directly over the heat and sear for 1 minute per side. Pull it off and let it rest while you prep the tin foil packet. Build the Flavor Bomb Lay out four large sheets of tin foil (about 1.5x the length of your pork). Place the seared pork in the center, then surround it with hash browns and white onion. Fold the edges up to keep the juices in. Pour in white wine, squeeze half a lemon over everything, and season the hash browns with olive oil and Italian seasoning. Toss in the other half of the lemon for extra flavor. Cover tightly with another sheet of tin foil. Slow Cook Over the Fire Place the foil packet over the smoldering coals and cook for 1.5 – 2 hours. Keep the heat steady by shoveling fresh coals underneath. After 1.5 hours, carefully flip the pork and cook for another 1.5 – 2 hours until the internal temperature hits 140F (use a meat thermometer for accuracy). Once done, pull it off and let it rest for 5 minutes before slicing on your cutting board. All that’s left to do now is kick back with your loaded plate and enjoy the feast! What to Serve with Pork Loin This freakin’ delicious meal is already packed with flavor, but it pairs insanely well with chicken broth-infused rice, charred veggies, or a simple salad. If you’re feeling extra fancy, whip up some garlic butter to drizzle over the pork. Best Charcoal for Pork Loin For this campfire pork loin recipe, using the right charcoal makes all the difference. Cowboy Hardwood Lump Charcoal is the best option because it burns hotter and longer, giving you that steady heat needed for slow cooking. Plus, it’s made from natural hardwood, which means a cleaner burn and a richer smoke flavor. If you’re using a charcoal grill, it’s a great option for adding deep, wood-fired taste to your pork loin without overpowering the seasoning. Leftovers & Reheating Instructions Got leftovers? If you’re still out camping, wrap them tightly in tin foil and store them in a cooler with plenty of ice. If you’re back home, keep them in an airtight container in the fridge for up to 3 days. To reheat, place the foil packs over a medium-high heat grill or campfire for about 10-15 minutes until warmed through. If needed, add a splash of white wine before sealing the foil to keep the pork juicy. More with Pork FAQs for Campfire Pork Loin Can I cook this pork loin recipe using a regular grill? Absolutely! Just set your grill up for indirect heat by placing the hot coals or burners on one side and the pork on the other. Follow the same steps, keeping the lid closed to trap the smoky flavor. What if I don’t have white wine? No problem! Swap it with chicken broth for a rich, savory touch, or go with beer for a malty, slightly caramelized depth of flavor. Even apple cider can work if you want a hint of sweetness. Can I use pork tenderloin instead of pork loin? Yep! But keep in mind that pork tenderloin is much smaller and leaner, so it cooks faster. Check the internal temperature around the 45-minute to 1-hour mark to avoid overcooking. Aim for 140F, then let it rest for juicy perfection. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. ▢ 2 Pork Loin large▢ 4 cups Hash Browns frozen▢ 1 cup White Wine▢ 1 cup White Onion diced▢ 1 Lemon halved▢ 3 tbsp Italian Seasoning▢ Olive Oil▢ Salt & Pepper ▢ 2 Pork Loin large ▢ 4 cups Hash Browns frozen ▢ 1 cup White Wine ▢ 1 cup White Onion diced ▢ 1 Lemon halved ▢ 3 tbsp Italian Seasoning ▢ Olive Oil ▢ Salt & Pepper Using a campfire or some Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of apple wood to the top of the campfire every 30 minutes for added flavor!While the fire is heating up, cover the pork loin in olive oil and season with salt, pepper, & Italian seasoning to taste. Once the major flame has died down, push most of the hot coals to one side of the fire pit and rake the smoldering white ash coals under your grill grate.Place the pork loin over the fire and let sear for 1 minute per side. Pull pork off and let rest for 2-3 minutes. Make 4 sheets of tin foil about the size of 1.5x the pork loin. Place the pork in the middle of the tin foil and surround with hash-browns & onions. Make sure to fold edges so none of the juices escape. Pour white wine and squeeze half of the lemon over pork. Make sure to season hash-browns with a drizzle of olive oil & Italian seasoning. Add other half of lemon into tin foil for added flavor. Cover with one piece of tin foil and place over smoldering coals for 1.5 – 2 hours.Keep constant heat and smoke on the dish by shoveling new smoldering coals underneath. After 1.5 hours, flip the pork inside the tin foil and let cook for another 1.5 – 2 hours. Once pork has reached an internal temperature of 140F, then pull off and let rest for 5 minutes.Slice and enjoy! Using a campfire or some Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of apple wood to the top of the campfire every 30 minutes for added flavor! Using a campfire or some Cowboy Hardwood Lump Charcoal, light fire and let burn for 15-20 minutes. Add 3-4 pieces of apple wood to the top of the campfire every 30 minutes for added flavor! While the fire is heating up, cover the pork loin in olive oil and season with salt, pepper, & Italian seasoning to taste. Once the major flame has died down, push most of the hot coals to one side of the fire pit and rake the smoldering white ash coals under your grill grate. While the fire is heating up, cover the pork loin in olive oil and season with salt, pepper, & Italian seasoning to taste. Once the major flame has died down, push most of the hot coals to one side of the fire pit and rake the smoldering white ash coals under your grill grate. Place the pork loin over the fire and let sear for 1 minute per side. Pull pork off and let rest for 2-3 minutes. Place the pork loin over the fire and let sear for 1 minute per side. Pull pork off and let rest for 2-3 minutes. Make 4 sheets of tin foil about the size of 1.5x the pork loin. Place the pork in the middle of the tin foil and surround with hash-browns & onions. Make sure to fold edges so none of the juices escape. Make 4 sheets of tin foil about the size of 1.5x the pork loin. Place the pork in the middle of the tin foil and surround with hash-browns & onions. Make sure to fold edges so none of the juices escape. Pour white wine and squeeze half of the lemon over pork. Make sure to season hash-browns with a drizzle of olive oil & Italian seasoning. Pour white wine and squeeze half of the lemon over pork. Make sure to season hash-browns with a drizzle of olive oil & Italian seasoning. Add other half of lemon into tin foil for added flavor. Cover with one piece of tin foil and place over smoldering coals for 1.5 – 2 hours. Add other half of lemon into tin foil for added flavor. Cover with one piece of tin foil and place over smoldering coals for 1.5 – 2 hours. Keep constant heat and smoke on the dish by shoveling new smoldering coals underneath. After 1.5 hours, flip the pork inside the tin foil and let cook for another 1.5 – 2 hours. Keep constant heat and smoke on the dish by shoveling new smoldering coals underneath. After 1.5 hours, flip the pork inside the tin foil and let cook for another 1.5 – 2 hours. Once pork has reached an internal temperature of 140F, then pull off and let rest for 5 minutes. Once pork has reached an internal temperature of 140F, then pull off and let rest for 5 minutes. Slice and enjoy! Slice and enjoy! Gear: Cowboy Charcoal How to get crispier hash browns Let those hash browns hang out for a bit before flipping or mixing—patience is key here. Let the fire do its thing, and you’ll get that perfect crispy crust that takes them to the next level. However you cook ‘em, they’re the perfect sidekick to that smoky, fire-kissed Campfire Pork Loin! Calories: 393kcal | Carbohydrates: 48g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 119mg | Potassium: 1287mg | Fiber: 6g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 35mg | Calcium: 109mg | Iron: 5mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!