Pork Roast with Corn Bread & Oyster Stuffing
Yield
12 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork loin roast
5 to 7 pounds |
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 |
garlic cloves
minced |
*
|
|
| ½ | teaspoon |
fennel seeds
crushed |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
cornbread stuffing mix
|
* |
| 8 | ounces |
oysters
undrained and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork loin roast
5 to 7 pounds |
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2 | cloves |
garlic cloves
minced |
*
|
| 2.5 | ml |
fennel seeds
crushed |
|
| 5 | ml |
red hot pepper sauce
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
cornbread stuffing mix
|
* |
| 231.2 | ml/g |
oysters
undrained and chopped |
|
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.
