Pork Roast with Corn Bread and Oyster Stuffing

Yields:	12 servings
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	Preparation	20 minutes
	Cooking	45 minutes
	Ready In	65 minutes

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Ingredients

1	each	pork loin roast	5 to 7 pounds
2	tablespoons	butter
1/2	cup	onion	chopped
1/2	cup	celery	chopped
2	cloves	garlic	minced
1/2	teaspoon	fennel seeds	crushed
1	teaspoon	hot chili sauce
1/2	teaspoon	salt
2	cups	cornbread stuffing mix
8	ounces	oysters	undrained and chopped

Directions

Preheat oven to 325 degrees F.

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

Stir in the hot chili sauce and salt.

Add the cornbread stuffing mix, oysters and liquid, tossing to mix well.

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 degrees F.

Remove to a HEATED serving platter and allow meat to cool slightly before serving.

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Member Review

Swiss Steak (3 Versions, Stove Top, Crockpot, Oven)

I found this to be rather bland so I used a can of stewed tomatoes Italian blend. Even with this addition it still needs some more seasoning. I will add mushrooms next time. With a little practice this could be a winner!

Reviewed by jeanr