Combine the marinade ingredients together in an airtight container or ziplock bag, add the pork tenderloins and fully coat the meat. Chill in the fridge for at least 1 hour or up to 24 hours.
When you are ready to cook, turn on the grill to medium high heat.
Once the grill has reached temperature you can add the meat and brown on all sides.
Reduce the heat to medium and continue cooking until the meat hits 145 degrees F. We used a probe thermometer that can be left in the grill while cooking.
This took about 20-25 minutes total for the slightly larger piece that we had. Where all grills heat differently and the meat will be different sizes and thicknesses you’ll want to keep a close eye on that temperature to ensure the meat isn’t over or under done.
While the meat is cooking you can mix up the butter and herb topping. You will not want to put this on the meat while it is on the grill as it will likely make your grill smoke, a lot. Save this and put it on the meat as soon as you slice it.
Once the meat has hit 145 you can remove from the grill, wrap in tinfoil and let it rest for about 10 minutes.
Slice, add the herb butter and enjoy!