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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.


Raving Reviews

  • "Not only does this place have great meats, I just had their wings today...Holy Cow! Sometimes when you walk in to the store they will have a tray of their wings for customers to sample. So I tried one, then another and then I bought 2 dozen. Very flavorful, just the right amount of spice off the grill. I ate 5 more before I got home. I've been going to Baumanns for about 20 years. They never fail to have a great selection of steaks (super beef tenderloin), fantastic bacon, fresh ground chuck and the best quality lump charcoal for my grill. And the prices meet and typically beat the local grocery prices. Baumann's deserve a great review. "

    Lawrence Irwin

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

› 314.968.3080

Open Daily

Monday-Friday 10 – 6
Saturday   9 – 5
Sunday    11 – 4Baumann’s Fine Meats