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End every meal on a high note with Hatfield.

Prep Time: 20 Minutes
Cook Time: 10 Minutes
Serving Size: 8
  • 1 Hatfield® Texas Smokehouse Dry Rub Seasoned Loin Filet
  • 2 Tbsp canola oil
  • 1 bag your favorite tortilla chips
  • 2 ripe avocados, diced
  • 2 ears corn, roasted or grilled in husk and kernels removed
  • 1 Jalapeño, charred, seeded, and finely diced
  • Juice of 1 lime
  • 1 tsp olive oil
  • ½ small red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 8 oz goat cheese, crumbled
  • Heat oil in a medium sauté pan over high heat. Add loin filet to pan. Sear on all sides until brown, then continue cooking to medium doneness or when instant read thermometer inserted to the thickest part of the pork reads 135-140°F, about 8-10 minutes.
  • Transfer to a cutting board and rest for 10 minutes, then slice thinly.
  • Meanwhile, combine avocado, corn, jalapeño, lime juice, onion, and olive oil in a bowl. Season with salt and pepper, then fold in half your cilantro.
  • Arrange tortilla chips on a large platter in a single layer. Top with avocado corn relish, sliced pork, crumbled goat cheese, and cilantro.