Campfire Pork Tenderloin
salt and pepper
dried herbs (rosemary, thyme, etc.)
Cut little slits in the tenderloin all over to put the garlic into them. Try to put the garlic in enough so it will not slip out. You will have to push the sliver of garlic in which will make it stay nice and snug in the slit, and then pinch the meat over top of the sliver to help it stay in place. Rub the pork tenderloin with butter and olive oil; place into the centre of a sheet of aluminum foil.
Season the pork tenderloin with salt, pepper and your choice of herbs. Fold and seal the sides of the foil so that there are no leaks.
Place the tin foil package at the edge of the fire. Do not place it directly in the flame. The goal is not to burn it to a crisp, but to roast it slowly with the heat from the fire. Remember to turn it every 3 to 5 minutes or so (it shouldn't take longer than 12 to 20 minutes, depending how your open fire is and how thick your piece of meat is). Take it of the heat, and give it for 10 minutes to rest before you cut it with your knife.