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Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serving Size: 6
  • 1 Hatfield® Oven Roasted Loin Filet
  • 3 cups spinach, sauteed and chopped
  • ½ cup ricotta cheese
  • 1 cup roasted red peppers, chopped
  • 1 bunch fresh oregano, chopped
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh rosemary, chopped
  • 1 bunch fresh thyme, chopped
*This is a gluten-free recipe
  • Preheat oven to 375°F.
  • Slice loin filet lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between two sheets of plastic wrap. Pound to ½-inch thickness using a meat mallet.
  • In a sauté pan over medium high heat, cook spinach. Add roasted red peppers. Once cooked, cool and store for mixture.
  • Combine spinach, peppers, and cheese in mixing bowl for stuffing.
  • Spread the mixture on the pork loin and roll up. Starting with the long side, secure pork at 1-inch intervals with twine.
  • Combine oregano, parsley, rosemary, and thyme.
  • Season with salt, pepper, and herbs.
  • Bake for 20-25 minutes or until an internal temperature of 155°F is reached.