Preheat grill to 400-500 degrees. Sprinkle pork tenderloins with sea salt and pepper. Wrap each tenderloin with bacon slices and secure with tooth picks, 3-5 pieces should cover a tenderloin. Turn off one side of the grill, leaving the other side on high and place the tenderloins on the side which has been turned off. Let the pork cook for 15 minutes and then turn and allow the other side to cook for 15 minutes. Meanwhile place the Garlic olive oil in a saute pan over medium heat. Add strawberry balsamic vinegar and let simmer for 5 minutes, then add strawberry preserves. Reserve 1/2 of the strawberry mixture to baste the tenderloins and let the other 1/2 cool and add the fresh, sliced strawberries. After 30 minutes, place the tenderloins on the hot side of the grill and baste with the Strawberry balsamic sauce. Cook each side for 2-3 minutes, basting with the sauce. Check internal temperature of the tenderloins. When they reach 150-160 remove from grill and cover with foil and allow to rest for 10 minutes. Slice and place on serving platter. Drizzle strawberry balsamic sauce over meat before serving. Enjoy!