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                                                Recipes - Dinner                                 Recipes - Dinner                
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Serving Size: 4
  • 1 Hatfield® Texas Smokehouse Pork Loin Filet
  • 1 (14 oz) bag shredded cabbage mix
  • ¼ cup finely sliced green onion
  • 2 Tbsp lemon juice
  • 2 Granny Smith apples, cored and diced
  • ½ cup apple cider vinegar
  • ¼ cup sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup mayo
  • ¼ cup sour cream
  • 3 Tbsp horseradish
  • 1 Tbsp whole grain mustard
  • 8 sandwich rolls
  • 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 slice.
  • While loin is cooking, combine cabbage mix, green onions, lemon juice, and apples in a large bowl.
  • In a small bowl, combine vinegar, sugar, salt, and pepper. Toss with slaw, and marinate for 20 minutes.
  • In a medium bowl, whisk together mayo, sour cream, horseradish, and mustard. Add to the slaw and mix well. If not using immediately, cover and refrigerate.
  • Arrange pork slices on each roll, top with horseradish slaw, and serve with your favorite side.