Pork Roast with Corn Bread and Oyster Stuffing



12 servings



1 (5) pork loin roast
2 tbsp. butter
1/2 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/2 tsp. fennel seeds, crushed
1 tsp. Tabasco sauce
1/2 tsp. salt
2 cups cornbread stuffing mix
1 can (8 oz.) oysters, undrained and chopped


Preheat oven to 325°F. In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and saute for 5 minutes or until the veggies are tender. Stir in the Tobasco sauce and salt. Add cornbread stuffing mix, oysters (including liquid), tossing to mix well. Make a deep slit in the back of each chop on the loin; stuff each slit with stuffing. (Any leftover stuffing can be baked uncovered, during the last 30 minutes of roasting.) Place the meat in a shallow roasting pan and cook for 30 to 35 minutes per pound or until a meat thermometer inserted into the meat registers 170°F. Remove to a heated serving platter. Allow meat to cool slightly before serving.

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