Pork Roast With Corn Bread & Oyster Stuffing Recipe
Pork roast with cornbread and oyster stuffing is an oven cooked pork recipe. Prepared with pork loin roas, it is stuffed with a cooked filling of corn bread, oysters, and vegetables flavored with garlic and fennel. Served with sides of choice, it is filling and satifying.
Ingredients
1 (5- to 7-pound) pork loin roast
2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 teaspoon fennel seeds, crushed
1 teaspoon TABASCO pepper sauce
1/2 teaspoon salt
2 cups packaged corn bread stuffing mix
1 can (8 ounces) oysters, undrained, chopped
Directions
Preheat oven to 325 °F.
Make a deep slit in back of each chop on pork loin.
In large saucepan melt butter; add onion, celery, garlic and fennel.
Cook 5 minutes or until vegetables are tender; stir in Tabasco® sauce and salt.
Add corn bread, oysters and oyster liquid; toss to mix well.
Stuff corn bread mixture into slits in pork. (Any leftover stuffing may be baked in covered baking dish during last 30 minutes of roasting.) Place meat in shallow roasting pan.
Cook 30 to 35 minutes per pound or until meat thermometer inserted into meat registers 170 F.
Remove to heated serving platter.
Allow meat to stand 15 minutes before serving.
Make a deep slit in back of each chop on pork loin.
In large saucepan melt butter; add onion, celery, garlic and fennel.
Cook 5 minutes or until vegetables are tender; stir in Tabasco® sauce and salt.
Add corn bread, oysters and oyster liquid; toss to mix well.
Stuff corn bread mixture into slits in pork. (Any leftover stuffing may be baked in covered baking dish during last 30 minutes of roasting.) Place meat in shallow roasting pan.
Cook 30 to 35 minutes per pound or until meat thermometer inserted into meat registers 170 F.
Remove to heated serving platter.
Allow meat to stand 15 minutes before serving.
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