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Pork Roast with Corn Bread & Oyster Stuffing

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

45 min

Ready

65 min

Ingredients

Amount Measure Ingredient Features
5 pounds pork loin roast
5 to 7 pounds
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2 tablespoons butter
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½ cup onions
chopped
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½ cup celery
chopped
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2 garlic cloves
minced
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½ teaspoon fennel seeds
crushed
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1 teaspoon red hot pepper sauce
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½ teaspoon salt
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2 cups cornbread stuffing mix
*
8 ounces oysters
undrained and chopped
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Ingredients

Amount Measure Ingredient Features
1 each pork loin roast
5 to 7 pounds
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3E+1 ml butter
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118 ml onions
chopped
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118 ml celery
chopped
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2 cloves garlic cloves
minced
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2.5 ml fennel seeds
crushed
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5 ml red hot pepper sauce
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2.5 ml salt
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473 ml cornbread stuffing mix
*
231.2 ml/g oysters
undrained and chopped
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Directions

Preheat oven to 325℉ (160℃).

In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and sauté for 5 min. or until the veggies are tender.

Stir in the hot chili sauce and salt.

Add the cornbread stuffing mix, oysters and liquid, tossing to mix well.

Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing.

Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting.

Place the meat in a shallow roasting pan and cook for 30 to 35 min per pound or until a meat thermometer inserted into the meat registers 170 degrees F.

Remove to a HEATED serving platter and allow meat to cool slightly before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 48052% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 255mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 104g
Vitamin A 3% Vitamin C 7%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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