Pork Roast with Corn Bread

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.