2. Peel the garlic cloves and toss into the olive oil. While the garlic is cooking, prepare the pork tenderloins.
3. Place the pork tenderloins between two sheets of baking parchment. Use the flat side of a meat mallet (or rolling pin) to beat the pork out thinly and evenly. For very thick cuts, slice the meat lengthwise (but not all the way through), then beat flat. It should be very flexible - at least 14 inch thick.
4. Baste the flattened tenderloins with the olive oil, then sprinkle gently with ground pepper and sea salt.
5. In a small bowl, combine the rosemary with the goat cheese. Apply to the tenderloins in a thick layer (save time - just use your fingers).
6. Line the roasted garlic cloves down the tenderloins.
7. Carefully roll the pork lengthwise and secure with cooking string. Tuck the ends in to make sure the stuffing stays put.
8. Place the rolled tenderloins in an overnproof, stovetop safe casserole dish, then baste with the leftover olive oil. (Side dish option: toss in a few new potatoes and dust with rosemary)
9. Bake covered for 45 minutes, basting every 15 minutes.
10. Uncover, increase to 400 F, and bake for an aditional 45 minutes, or until baked thoroughly. Continue basting every 15 minutes.
11. Remove the tenderloins, cut off the strings, then slice into medallions.
12. Place the casserole dish on the stove and heat the drippings on medium.
13. In a small bowl, whisk the flour into the water, then whisk the mixture into the drippings. Continue whisking until the the gravy thickens.
Serve with gravy, roasted new potatoes and crisp green beans sauted with thyme toasted pine nuts.
Keep your eye out for rosemary-herbed goat cheese - it goes on sale more often than plain cheese.