Pork Roast with Corn Bread
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork loin roast
|
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | cloves |
garlic
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
cornbread stuffing mix
|
* |
| 1 | x |
oysters
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork loin roast
|
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2 | cloves |
garlic
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
cornbread stuffing mix
|
* |
| 1 | x |
oysters
|
*
|
Directions
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, then stir in the TABASCO 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.
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.
Remove to a HEATED serving platter.
