Roasted Pork Loin – the impressive campfire dish
Campfire Roasted Pork Loin is one of my favorite dishes to prepare while sitting around the campfire. I always make sure to have a piece of pork loin in my car fridge for days when we have planned hiking, sightseeing, or long drives. This dish is quick and easy to prepare, taking only 10-15 minutes for all the preparations, but the final effect is always impressive. The roasting time is longer, but what’s better than enjoying the campsite fire while waiting for your meal to cook? Plus, the leftovers can be used to make delicious sandwiches for your hiking or sightseeing trips next day.
Prep time: 15 minutes
Cook time: around 1 hour per 1 kg of pork meat
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Dutch Oven – suitable for most campfire meals
Cast Iron Frying Pan – useful for any meal preparation
Campfire Cooking Gloves – to keep your hands safe
Equipment: Dutch oven, aluminium foil
Roasted Pork Loin – Ingredients
- 1 1/2 kg of pork lion
- two small onions
- 3 carrots
- 4 potatoes
- olive oil
- chili or pumpkin (optional)
- salt & pepper
- sweet paprika, garlic powder & onion powder
- Begin by starting the fire at least 30 minutes before you plan to cook. It’s important to get the fire going early so that you have a bed of hot coals ready for cooking in your Dutch oven. Make sure to use dry wood or charcoal to ensure a consistent heat source
2. Line the Dutch Oven with aluminum foil.
3. If the pork is already coated with seasoning (mine was already coated when I bought it), you can skip this step. Otherwise, pat the pork dry with a paper towel and generously season it. If you prefer less mess and clean-up, you can also buy pre-seasoned pork loin.
4. Clean and peel the vegetables, then cut them into small, bite-sized chunks. Toss the vegetables with a drizzle of olive oil and season with salt and pepper to taste.
5.Place the seasoned pork loin and the prepared vegetables into the Dutch Oven. Cover the camp oven with its lid, and set it on top of the hot charcoals. For even roasting, place additional hot coals on top of the lid.
6. Check the progress every 30 minutes. Roast it until the pork is no longer pink and its internal temperature after roasting is above 65 degrees Celsius (use a meat thermometer).
7. Once the meat is ready, remove it from the camp oven and let it rest for another 10-15 minutes before slicing it. This will allow the juices to redistribute within the meat, resulting in a tender and juicy roast.
Campfire Roasted Pork Loin is a perfect meal for any camping trip, whether you’re going on a day hike or planning to spend a weeks in the great outdoors. The preparation is quick and easy, and the roasting time gives you the chance to relax and enjoy the beauty of nature around you.
So, next time you plan a camping trip, make sure to pack a pork loin and try out this delicious recipe!
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