Garlic Balsamic Crusted Pork Tenderloin

I've been wanting to try this recipe for a while so when I saw that Smith's had their pork tenderloin on sale the other day I couldn't pass up the opportunity.  I let this marinate for almost twenty-four hours and it was really flavorful.  And wow, tenderloin is every bit as tender as the name suggests.  It puts the other pork cuts to shame.  This recipe comes from The Sisters Cafe.

Garlic Balsamic Crusted Pork Tenderloin

4-5 garlic cloves, finely minced or crushed
2 Tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 Tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you have time, marinate overnight. If not, it will still be great.

Grill Preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.  Let it rest before slicing.

Oven Preparation:
Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat.  Add pork, and brown on all sides.

Transfer pan to oven.  (Or transfer pork to oven-safe pan like a 9X13 pan lined with tin foil, lightly coated with cooking spray.)  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and let it rest 10 minutes before slicing.