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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Serving Size: 4
  • 1 Hatfield® Smoky Balsamic Pork Loin Filet
  • 3 cups cavatappi pasta
  • 1 Tbsp olive oil
  • 1 cup grape tomatoes, halved
  • 1 cup sliced mushrooms
  • ⅓ cup white wine
  • ¼ cup heavy cream
  • ¾ cup your favorite pesto
  • Parmesan cheese, shredded or grated
  • Preheat oven to 375°F.
  • Place pork loin in shallow roasting pan. Cover with foil and bake for 25 minutes.
  • Uncover and bake for additional 10 minutes, or until internal temperature reaches 145°F.
  • Remove loin from pan and let it rest for five minutes, then cut into cubes.
  • While loin is cooking, bring a large pot of water to a boil. Add pasta and cook until tender. Drain and set aside.
  • Heat oil in a large sauté pan over medium high heat. Add tomatoes and mushrooms. Sauté.
  • Add wine and simmer for 2 minutes.
  • Add pork and cream and simmer for 2 more minutes.
  • Add pesto and stir well.
  • Add pasta and stir to coat.
  • Place pasta in bowls, top parmesan cheese and serve.