Pork Roast with Corn Bread

1. 1

   In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and saute for 5 min.

2. 2

   or until the veggies are tender, then stir in the TABASCO sauce and salt.

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   Remove to a HEATED serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.