Baked Stuffed Pork Roast with Rice and Vegetables

Here is a delicious stuffed pork loin with vegetables and rice recipe inspired by your image:

Stuffed Pork Loin with Tomato & Onion (Baked on Vegetable Rice)

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Ingredients

For the Pork Loin

• 1 whole pork loin (1–1.5 kg)
• 2–3 tomatoes, sliced
• 2 onions, sliced
• 3–4 garlic cloves (optional)
• 2 tbsp paprika
• 1 tsp black pepper
• 1 tsp salt (or to taste)
• 1 tsp garlic powder
• 1 tsp thyme or rosemary
• 3 tbsp olive oil

For the Rice Base

• 1.5 cups rice (rinsed)
• 1 large carrot, diced
• 1 bell pepper, diced
• 200 g mushrooms, sliced
• 1 onion, chopped
• 3 tbsp oil or butter
• 3 cups chicken broth (or water + bouillon)
• Salt & pepper

🥩 Instructions

1. Prepare the Pork Loin

1. Place the pork on a board.
2. Make deep cuts across the loin (about 2–3 cm apart) without cutting all the way through.
3. Rub the entire piece with:
   • olive oil
   • paprika
   • salt
   • pepper
   • garlic powder
   • thyme/rosemary
5. Insert alternating tomato slices and onion slices inside each cut.

2. Prepare the Rice Base

1. Heat oil/butter in a pan.
2. Add chopped onion, carrot, peppers, mushrooms and sauté for 5–7 minutes.
3. Transfer vegetables into a baking tray.
4. Add rinsed rice on top.
5. Pour 3 cups of broth over the rice.
6. Season with salt & pepper.

3. Bake Everything Together

1. Place the stuffed pork loin on top of the rice and vegetables.
2. Cover with foil.
3. Bake at 180°C (350°F) for 1 hour.
4. Remove foil and bake another 25–30 minutes to brown the meat.

🍽️ Serve

Let the pork rest 10 minutes, then slice and serve with vegetable rice.

Juicy, aromatic, and perfect for family dinner!