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Pork Roast With Corn Bread & Oyster Stuffing Recipe
|Pork loin roast||7 Pound (1 Roast)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Fennel seeds||1⁄2 Teaspoon, crushed|
|Tabasco pepper sauce||1 Teaspoon|
|Packaged corn bread stuffing mix||2 Cup (32 tbs)|
|Canned oysters||8 Ounce, undrained, chopped (1 Can)|
Serving size: Complete recipe
Calories 7830 Calories from Fat 2960
% Daily Value*
Total Fat 333 g512.3%
Saturated Fat 107.6 g538.2%
Trans Fat 2.5 g
Cholesterol 2724.6 mg908.2%
Sodium 5532.7 mg230.5%
Total Carbohydrates 261 g87%
Dietary Fiber 18.2 g72.9%
Sugars 25.9 g
Protein 903 g1805.1%
Vitamin A 24.7% Vitamin C 19.4%
Calcium 53.4% Iron 203.7%
*Based on a 2000 Calorie diet
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.