Preheat oven to 375 degrees.

Slice tenderloin horizontally lengthwise, leaving connected at one end to butterfly. Using mallet, flatten to about 1/2-inch thick.

Combine goat cheese & granola in a bowl, mixing with afork to fully incorporate. Salt & pepper inside of tenderloin, then spread goat cheese & granola mixture across lengthof tenderloin.

Starting at one end, roll tenderloin to opposite end, position end of roll on bottom to keep secure. Using twine, tie three sections to keep roll held tight while cooking. Salt & pepper outside of tenderloin.

Combine mustard & honey in small bowl & baste tenderloinwith mixture. Heat pan on stovetop with 2 tbsp. olive oil over medium-high heat. Cook 2-3 minutes each side until browned.

Place in baking dish & cook for 30 minutes or until temperature reaches 145 degrees. Let rest 15 minutes before serving. Pairs nicely with sauteed kale & butternut squashwith wild rice!