In a bowl, whisk together the marinade ingredients until smooth. You can add the ingredients in a blender if you wish or use a hand wand for ease. Add half of the marinade in a gallon ziploc bag and add the boneless tenderloins to the bag. Place in the fridge until ready to grill. Keep the extra marinade in the fridge until serving.
When you are ready to grill the meat, remove the pork from the marinade and discard the remaining marinade. Heat an outdoor grill to medium-high heat and place the tenderloins on the grill.
Grill on all sides until the pork is lightly pink in the center but not cooked all the way through. Remove the pork from the grill and let rest on a plate for 5-10 minutes.
When ready to serve, slice the pork tenderloin and place on a plate. Drizzle the rest of the marinade all over the pork and garnish with more fresh basil. Serve warm over rice or roasted potatoes.