Heat grill to med-high heat.
Set the raw tenderloin in a shallow glass baking dish. In a separate small bowl, combine the remaining ingredients and stir well to combine.
Pour the balsamic mixture over the tenderloin, rubbing it in to the meat on both sides. Let stand 5-10 minutes.
Place on the grill for about one minute on each side to sear and lock in the juices. Then turn about every eight minutes for 30 minutes, or until the internal temperature (measured with a meat thermometer) reads 160 degrees.
Pull the tenderloin off of the grill and place inside a sheet of aluminum foil and wrap tightly. Let sit about five minutes, then open, place on a cutting board, and slice in to one-inch steaks.
Photos by Kacy Meinecke