Ingredients
- 2 Tbsp. Dijon mustard
- 1 Tbsp. olive oil
- 1 Tbsp. snipped fresh rosemary
- 3 cloves garlic, minced
- 3/4 tea. salt
- 1/4 tea. pepper
- 1 (2 1/2-3 lb) center cut beef tenderloin* (or 2 1/2 lb. boneless pork top loin roast - single loin)
- 1 4-6 oz. log garlic and herb goat cheese (chevre), cut crosswise into 8 slices (or half an 8-oz. tub cream cheese spread with chive and onion)
- order a center-cup tenderloin from the butcher or meat counter ahead of time. The center cut holds its shape best during roasting.
Preparation
Step 1
Preheat oven to 425 degrees.
In a small bowl combine mustard, oil, rosemary, garlic, salt and pepper. Spread mixture over the beef tenderloin. Place beef on a roasting rack in an ungreased 9x13 baking dish.
Roast, uncovered, until desired doneness. Allow 35-40 minutes for medium-rare (135 degrees) or 45-50 minutes for medium (150 degrees). Cover with foil; let stand for 15 minutes before slicing.
Make 8 slices about 1-1 1/2" apart, cutting to, but not through, bottom of the meat. tuck a slice of goat cheese into each cut (or spoon 1 Tbsp. cream cheese into each cut). Sprinkler with additional rosemary.
To serve, slice through the meat betwen cheese portions.
PORK: substitute 2 1/2 lb. boneless pork loin for beef and preheat oven to 325 degrees. Roast port for 1 1/4 - 1 3/4 hours or until 150 degrees. Cover with foil; let stand for 15 minutes before slicing.