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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serving Size: 6
  • 1 Hatfield® Touch of Sea Salt Pork Loin Filet
  • 2 Tbsp olive oil
  • 3 cups coarsely chopped spinach
  • 1 cup chopped roasted red peppers
  • ½ cup ricotta cheese
  • 1 Tbsp chopped fresh oregano
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp chopped fresh thyme
  • Salt and pepper to taste
  • Preheat oven to 375°F.
  • Slice pork loin lengthwise, cutting up to—but not through—the other side. Open the halves, laying the loin flat.
  • Pound butterflied loin until it’s ½-inch thick. (TIP: Use plastic wrap to keep it from splattering.)
  • Heat 1 Tbsp oil in a sauté pan over medium high heat. Add spinach and cook until wilted. Add roasted red peppers, and mix to combine. Season with salt and pepper to taste.
  • Place in a medium bowl and cool to room temperature. Then add ricotta and mix well.
  • Spread filling along the flattened pork loin and roll, starting with the long side. Secure pork with twine every inch or so.
  • In a small bowl, combine oregano, parsley, rosemary, and thyme.
  • Season pork with salt, pepper, and herbs.
  • Place roulade on a rack in a roasting pan, drizzle with remaining olive oil, and roast for 20-25 minutes or to an internal temperature of 155°F. Rest for 10 minutes, then slice and serve.