Pork roast with corn bread & oyster stuffin
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pork loin roast [5 to 7 lb] | |
| 2 | tablespoons | Butter |
| ½ | cup | Onion [chopped] |
| ½ | cup | Celery [chopped] |
| 2 | Cloves of garlic [minced] | |
| ½ | teaspoon | Fennel seeds [crushed] |
| 1 | teaspoon | TABASCO sauce |
| ½ | teaspoon | Salt |
| 2 | cups | Cornbread stuffing mix |
| 1 | can | (8oz.) oysters [undrained |
| & chopped] | ||
Directions
FROM CHEF FREDDY'S
PREHEAT OVEN TO 325
1) In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and saut‚ for 5 min. or until the veggies are tender... then stir in the TOBASCO sauce and salt... Add the cornbread stuffing mix, oysters and liquid, tossing to mix well... 2) 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 170ø... 3) Remove to a HEATED serving platter... and allow meat to cool slightly before serving...
from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin at Cyberealm Bbs in Watertown NY (315) 785-8098