A camping recipe from David. This tasty dish requires some advance preparation at home, but very little work to serve it up at the campground.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
- 1 pork loin
- salt and pepper
- BBQ sauce
At home, heat the oven to 250 degrees. Prepare your pork loin by removing any excess fat. Now rub the loin down with a little olive oil and place it in a baking dish, salt and pepper to taste, and either place a twig of fresh rosemary on top, or use dried rosemary. I've used rectangular glass cake pans covered with foil and covered roasting pans with equally good results. So use whatever baking dish you have. Add enough water to the baking dish so that it's about 1/2 inch deep. I use a cooling rack under the loin to keep it above the moisture. I've also used layers of carrots, celery, and onions for a bed. Now bake the pork loin for about four hours. Check the water about every 30 minutes and add more, if needed. While you're at it, baste the loin.
When done cooking, remove the loin to a platter and let it rest for one hour, then store it in the refrigerator several hours. After chilling, slice the pork loin into 1-2 inch slices, place into Ziploc bags, and freeze. When stocking the cooler for your camping trip, just add as many loin slices as you'll need. They will slowly thaw in your cooler ice. If not completely thawed, let them set for 15-30 minutes.
At camp, simply place pork loins on a hot grill, baste with your favorite BBQ sauce, and cook for 5-7 minutes per side.
Servings: as needed
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