Pork Roast with Corn Bread and Oyster Stuffing

1. 1

   Preheat oven to 325F.

2. 2

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

3. 3

   Stir in the Tobasco sauce and salt.

4. 4

   Add cornbread stuffing mix, oysters (including liquid), tossing to mix well.

5. 5

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

6. 6

   (Any leftover stuffing can be baked uncovered, during the last 30 minutes of roasting.)

7. 7

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

8. 8

   Remove to a heated serving platter.

9. 9

   Allow meat to cool slightly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.