Pork Roast With Corn Bread & Oyster Stuffing
|Pork loin roast||7 Pound (1 Roast)|
|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|
|Packaged corn bread stuffing mix||2 Cup (32 tbs)|
|Canned oysters||8 Ounce, undrained, chopped (1 Can)|
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.