Grilled Balsamic-Garlic Crusted Pork Tenderloins

This is a way good recipe! But it feeds a lot so used it with company.

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt (I used sea salt)
1/2 teaspoons freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1 1/4 pounds each)
2 tablespoons canola oil (if preparing in the oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over the pork. Marinate overnight for best results.

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 mins rotating every 10 mins until the internal temperature is 160 degrees. Try to let it rest before slicing (10 mins).

Oven preparation:
Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 mins.

Transfer pan to oven (I put it on a different pan because my pan won't go into the oven). Roast pork, turning occasionally, until the internal temperature reaches 160 degrees, about 20 mins. transfer pork to a cutting board and try to let it rest for 10 mins before slicing.

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