• Preparation
    10 minutes + 1 hour minimum for Marinade
  • Cook Time
    15-18 minutes
  • Serves
    8 people
  • Difficulty

Behind the Recipe

When it Comes to Lean & Tender, It Don’t Get Much Better

With the help of a little spice, rub or marinade, braaied pork tenderloin can be transformed into countless delicious meals. From Asian-inspired to Southwestern-inspired, the options are almost endless, but for our money, it's hard to beat this basic garlic-and-herb-marinated pork tenderloin. 

Not only does it taste amazing on its own, but you can also use it with so many other recipes. Slice it into medallions and pair with other ingredients for sandwiches. Slice it thin for tacos and quesadillas. Or just serve it simply with your favorite sides. 

If you've ever struggled with dry pork tenderloin in the past, the marinade for this recipe is your answer. Allowing your meat to marinade at least an hour (or preferably 6-8 hours) will help to tenderize the meat and keep them juicy even during exposure to intense heat. 

Here are a few more tips to help you braai the juiciest, tastiest pork tenderloin you've ever eaten: 

  • There's a little honey in this recipe, so be careful that your grill isn't too hot when you add your tenderloin or those flavors may caramelize too quickly before the meat cooks. Set your Pellet grill to medium heat so it’s not too hot
  • You can make this marinade up to 3 days in advance. Just seal it in an airtight container like a zip-loc bag in your fridge until you're ready to use it. 
  • Using your probes, be sure to grill your pork tenderloin to an internal temperature of 63°C. Then, before cutting into it, let it rest a few minutes after leaving the grill so the juices can redistribute.



  • 1 kg of pork tenderloin
  • ½ cup of olive oil
  • 2 ½ tablespoons of honey
  • 2 teaspoons of Dijon mustard
  • 3 tablespoons of soy sauce
  • 1 teaspoon of lemon zest
  • 2 teaspoons of lemon juice
  • 1 tablespoon of parsley leaves chopped, plus more for garnish
  • 1 tablespoon of thyme leaves chopped
  • 1 teaspoon of kosher salt
  • ½ teaspoon of pepper
  • 2 teaspoons of garlic, minced


  1. First, make the marinade. In a medium bowl, whisk together ½ cup olive oil, 2 ½ tablespoons honey, 2 teaspoons Dijon mustard, 3 tablespoons soy sauce, 1 teaspoon lemon zest, 2 teaspoons lemon juice, 1 tablespoon chopped parsley, tablespoon chopped thyme, 1 teaspoon kosher salt, ½ teaspoon pepper, and 2 teaspoons of minced garlic.
  2. Then, place your pork tenderloin in a large bowl or large resealable bag, and pour in the marinade, making sure to completely cover the meat.
  3. Allow the tenderloin to marinade in the refrigerator for at least 1 hour (or up to 8 hours).

Cooking Instructions

  1. 1

    Using your Nexgrill App set the Pellet to the grill cooking method at 110°C and the probe temperature to 63°C. Pull the tenderloin out of the marinade. (Do not reuse the marinade.)

  2. 2

    Place the pork on your grill, and cook for 15-18 minutes, turning occasionally to get a nice sear on all sides.

  3. 3

    Using your probe check the internal temperature of the tenderloin. Once it’s reached 63°C or higher, pull it off.

  4. 4

    Let your meat rest for 5 minutes to allow the juices to redistribute.

  5. 5

    Top with remaining chopped parsley, slice, and serve.

Let’s be friends!

Follow us on social media and fill us in on all your grilling adventures using #EveryonesInvited. We promise to keep you up to date with all our latest tips, stories, recipes, and more—everything you need to stay satisfied between braai's.

Looking for more recipes to get under your belt? Check out the rest of our unique recipe ideas to get the most out of your grill.

Try Pairing It With These Other Recipes

Everything You Need

To Make This Recipe