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Pork Roast With Corn Bread & Oyster Stuffing

American.foodie's picture
Pork roast with cornbread and oyster stuffing is an oven cooked pork recipe. Prepared with pork loin roas, it is stuffed with a cooked filling of corn bread, oysters, and vegetables flavored with garlic and fennel. Served with sides of choice, it is filling and satifying.
Ingredients
  Pork loin roast 7 Pound (1 Roast)
  Butter/Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Fennel seeds 1⁄2 Teaspoon, crushed
  Tabasco pepper sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Packaged corn bread stuffing mix 2 Cup (32 tbs)
  Canned oysters 8 Ounce, undrained, chopped (1 Can)
Directions

Preheat oven to 325 ┬░F.
Make a deep slit in back of each chop on pork loin.
In large saucepan melt butter; add onion, celery, garlic and fennel.
Cook 5 minutes or until vegetables are tender; stir in Tabasco® sauce and salt.
Add corn bread, oysters and oyster liquid; toss to mix well.
Stuff corn bread mixture into slits in pork. (Any leftover stuffing may be baked in covered baking dish during last 30 minutes of roasting.) Place meat in shallow roasting pan.
Cook 30 to 35 minutes per pound or until meat thermometer inserted into meat registers 170 F.
Remove to heated serving platter.
Allow meat to stand 15 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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