Our Recipes & Cooking Tips Blog

Grilled Pork Tenderloin

A great, easy recipe that comes out perfect, moist and delicious!


  • 2 pork tenderloins
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Baumann’s BBQ Sauce


Step 1: Prepare grill for indirect heat.

Step 2: Season meat with garlic powder, salt, and pepper.

Step 3: Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.

Step 4: Brush tenderloin with Baumann’s barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.


Smoked Pork Tenderloin

When it comes to pork, the tenderloin is unbeatable in flavor and tenderness.


  • 2 pork tenderloins
  • Maple syrup
  • Baumann’s Rub
  • Peach jam
  • Baumann’s BBQ Sauce


Step 1: Prep the Pork Tenderloins Remove the pork tenderloin from it’s package and rinse well under cold water. Pat dry with a paper towel and remove any loose pieces, clumps of fat, etc. Cut off the tail to even it up a little bit. This thinner piece on the end will get done earlier than the rest and by cutting if off, you can season and cook them as normal and remove it from the cooker when it is perfectly done. Not cutting it off and cooking it separately would result in having a piece at the end that is overdone, dried out and just not very good.

Step 2: Season the Meat Brush on some maple syrup to help the rub to stick better and to add some extra sweetness to the mix. Sprinkle Baumann’s Rub onto the pork tenderloins making sure to get it onto all sides. Place the meat on a Bradley rack or a cookie sheet and you are good to go.

Step 3: Smoking the Tenderloin Place the pork tenderloins directly on the smoker grate or if you used a Bradley rack, you can simply set the Bradley rack on the grate and it will work great. Maintain 225°F until the pork tenderloins reach 145°F internally. Place the probe in the center of the meat and when it reaches 145 °F, it is done and should be removed right away. Let the meat rest for about 30 minutes under foil before slicing to allow all of that juice to redistribute throughout the meat. Slice the meat into ¼ inch medallions and serve right away.


Game Day Brats

Looking for a twist on this usual tailgate fare? Stop by Baumann’s today and pick up an order of our Private Recipe Brats.


  • 6 Baumann’s Private Recipe Brats
  • 3/4 cup sauerkraut, rinsed and well drained
  • 6 tablespoons French salad dressing
  • 6 tablespoons shredded Monterey Jack cheese
  • 6 brat buns, split


Step 1: Make a lengthwise slit three-fourths of the way through each bratwurst to within 1/2 in. of each end. Fill with sauerkraut; top with dressing and cheese.

Step 2: Place bratwurst in buns; wrap individually in a double thickness of heavy-duty foil (about 12 in. x 10 in.). Grill, covered, over medium-hot heat for 10-15 minutes or until heated through and cheese is melted.


Raving Reviews

  • "Finest cuts of meat in the Midwest. Quality service."

    Michael Y.

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Baumann’s Fine Meats
8829 Manchester Road
St. Louis, MO 63144 Baumann’s Fine Meats facebook

› 314.968.3080

Store Hours

Monday 10 – 5
Tuesday Closed
Wednesday 10 – 5
Thursday 10 – 5
Friday 10 – 5
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Sunday    11 – 4Baumann’s Fine Meats