Pork Roast with Corn Bread and Oyster Stuffing
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Ingredients
| 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 |
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Instructions
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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