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Trim silver skin or connective tissue off tenderloins with a thin, very sharp knife. Place tenderlions on a nonstick cookie sheet with a rim. Coat tenderloins in a few T. of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with EVOO, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend with rosemary and thyme and rub meat with blend. Roast in hot oven 20 to 25 min. Let meat rest, transfer to a carving board, slice and serve.
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