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

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.