Name: Pork Loin Stuffed with Rice and Spinach
Prep time: 20 s
Cook time: 75 s
Total time: 95 s
Yield: 7
Ingredients: 3 pounds boneless pork tenderloin; 1/2 tablespoon MAGGI® Granulated Chicken Flavor Bouillon; 1/2 tablespoon dried oregano; 1/2 tablespoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup cooked chopped spinach; 1 cup long-grainwhite ricecooked with 1 cup water and 1/2 teaspoon MAGGI® Granulated Chicken Flavor Bouillon; 2 cups finely chopped white onion; 2 cups diced tomatoes; 1 teaspoon MAGGI® Granulated Chicken Flavor Bouillondissolved in 1 cup red wine

Make It

Instrucciones en Español

Step 1

Unroll pork loin and lay flat. Season with 1/2 tablespoon bouillon, oregano, thyme, garlic powder and onion powder; set aside. Mix spinach and rice together; spread over unrolled loin and roll up with filling inside.

Step 2

Place onion and tomatoes in a baking dish. Place pork loin over the top; pour wine in the dish and cover with foil.

Step 3

Bake in a preheated 350º F oven for 50 minutes; uncover and cook for 25 more minutes until meat is browned and cooked through. Remove from oven, slice and serve hot.

Pork Loin Stuffed with Rice and Spinach

Ingredients

Equipment Needed

Key Ingredients

Granulated Chicken Bouillon 15.9 oz

Granulated Chicken Bouillon 15.9 oz