| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish |
12 |
Servings |
INGREDIENTS
| 1 |
|
Pork loin roast [5 to 7 lb] |
| 2 |
tb |
Butter |
| 1/2 |
c |
Onion [chopped] |
| 1/2 |
c |
Celery [chopped] |
| 2 |
|
Cloves of garlic [minced] |
| 1/2 |
ts |
Fennel seeds [crushed] |
| 1 |
ts |
TABASCO sauce |
| 1/2 |
ts |
Salt |
| 2 |
c |
Cornbread stuffing mix |
| 1 |
cn |
(8oz.) oysters [undrained |
|
|
& chopped] |
INSTRUCTIONS
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 TABASCO 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
170°... 3) Remove to a HEATED serving platter... and allow meat to cool
slightly before serving...
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