Preheat oven to 425 degrees F. In a small bowl combine mustard, oil, 1 tablespoon rosemary, garlic, salt, and pepper. Spread mixture over the beef tenderloin or pork loin. Place roast on a rack in a shallow roasting pan.

Place roast in oven. For medium-rare doneness, roast the beef, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F on an instant-read thermometer. Cover with foil; let stand 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. (For medium doneness, roast, uncovered, for 45 to 50 minutes or until meat reaches 150 degrees F. Cover and let stand as directed above.)

Cut roast into 8 slices about 1 to 1-1/2 inch apart, cutting to, but not through, bottom of the meat. Tuck a slice of goat cheese into each cut (or spoon 1 tablespoon cream cheese into each cut). Sprinkle with additional rosemary. To serve, slice through the meat between each cheese portion. Serve roast with figs, steamed beets, and steamed baby artichokes.. Makes 8 servings.

Order a center-cut tenderloin from the butcher or meat counter ahead of time. The center cut holds its shape best during roasting.

To prepare Pork Roast: Preheat oven to 325 degrees F. Spread roast with Dijon Spread. Roast for 1-1/4 to 1-3/4 hours or until thermometer registers 150 degrees F. Cover with foil; let stand for 15 minutes before slicing. Meat temperature will rise about 10 degrees F on standing. Serve goat cheese with roast.