Jerk-Spiced Beef Tenderloin

• 1/2 cup extra-virgin olive oil
• 3 1/2 tablespoons dried Jamaican jerk seasoning
• 1 1/2 tablespoons balsamic vinegar
• 4 small bay leaves, crumbled finely
• 3 large garlic cloves, minced
• 2 2 3/4- to 3-pound (thick-end) beef tenderloin roasts

1. Whisk first 5 ingredients in bowl.
2. Pierce tenderloins all over with fork.
3. Place tenderloins in large resealable plastic bag; add marinade and seal.
4. Turn bag to distribute marinade evenly.
5. Chill at least 8 hours and up to 1 day, turning bag occasionally.
6. Preheat oven to 400F.
7. Remove beef from marinade; pat dry.
8. Place on rimmed baking sheet.
9. Sprinkle generously with salt and pepper.
10. Roast until thermometer inserted into each tenderloin registers 125F for medium-rare, about 40 minutes.
11. Remove from oven; let stand 10 minutes.
12. Cut beef crosswise into 1/2-inch-thick slices.

extravirgin olive oil, jerk seasoning, balsamic vinegar, bay leaves, garlic, tenderloin roasts

Taken from www.epicurious.com/recipes/food/views/jerk-spiced-beef-tenderloin-108242 (may not work)