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

Whisk first 5 ingredients in bowl. Pierce tenderloins all over with fork. Place tenderloins in large resealable plastic bag; add marinade and seal. Turn bag to distribute marinade evenly. Chill at least 8 hours and up to 1 day, turning bag occasionally. Preheat oven to 400F. Remove beef from marinade; pat dry. Place on rimmed baking sheet. Sprinkle generously with salt and pepper. Remove from oven; let stand 10 minutes. Cut beef crosswise into 1/2-inch-thick slices.