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                                                Recipes - Dinner                                 Recipes - Dinner                
190 MINS
Prep Time: 10 Minutes
Cook Time: 180 Minutes
Serving Size: 8
  • 4-5 lb Hatfield® Tuscan Herb Pork Roast
  • 1 medium onion, sliced thickly
  • 1 head garlic, peeled
  • 2 Tbsp oregano
  • 2 tsp cumin seeds
  • 2 tsp salt
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 1 Tbsp lard or oil
  • Zest and juice of 1 orange, grated
  • Zest and juice of 1 lemon, grated
  • Juice of 1 bitter orange
  • Make several shallow cuts, about ½-inch deep, in pork.
  • Spread onion slices on bottom of a glass or ceramic roasting pan.
  • Place remaining ingredients in a food processor or blender to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions.
  • Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking.
  • Preheat the oven to 450°F.
  • Place pork on middle oven rack. After 30 minutes, turn down temperature to 325°F and cook 2 hours, basting every 30 minutes. Cook 30 minutes per pound, or until an internal temperature of 160°F is reached.
  • Remove the pork from the oven and let rest 15 minutes before carving.