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.