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Pork Roast with Corn Bread & Oyster Stuffing

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Submitted by Broom

Bone-in pork loin roast stuffed with cornbread and oyster dressing seasoned with fennel, garlic, and hot sauce. A show-stopping Southern holiday centerpiece.

YIELD

12 servings

PREP

20 min

COOK

45 min

READY

65 min

Oyster stuffing inside a pork loin roast is a combination that goes back to old Southern and Creole cooking, and it works because the briny, mineral flavor of the oysters complements pork the way few other ingredients can. The cornbread stuffing mix soaks up the oyster liquor and sautéed aromatics into a moist, savory filling.

Each chop on the loin gets a deep slit cut into the back, creating a pocket that holds a generous amount of stuffing. As the roast cooks low and slow, the pork juices seep into the stuffing while the oysters steam inside the meat, infusing flavor in both directions.

The aromatics do a lot in just five minutes of sautéing. Onion, celery, garlic, and crushed fennel seeds in butter create a fragrant base, and the hot sauce adds a kick that plays against the sweetness of the cornbread. Any leftover stuffing bakes alongside the roast during the last 30 minutes, so nothing goes to waste.

Chef Tips

  • Cut the slits deep enough to hold the stuffing but don’t go all the way through. You want a pocket, not a tunnel.
  • Use a meat thermometer. The roast needs to reach 170°F internally, and timing alone isn’t reliable with a stuffed cut.
  • Crush the fennel seeds lightly before adding. They open up and release more of that anise-like flavor when broken.
  • Rest the roast on a heated platter. A cold plate pulls heat out of the meat and speeds up cooling before you can carve.

Variations

  • Swap canned oysters for fresh shucked oysters if you can find them for a cleaner, brighter flavor.
  • Add crumbled cooked sausage to the stuffing for an extra layer of pork richness.
  • Use smoked paprika instead of hot sauce for a smoky, less spicy heat.

Ingredients

5 1
POUNDS EACH PORK LOIN ROAST
5 to 7 pounds
2 30
TABLESPOONS ML BUTTER
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
2 2
CLOVES GARLIC CLOVES
minced *
½ 2.5
TEASPOON ML FENNEL SEED
crushed
1 5
TEASPOON ML RED HOT PEPPER SAUCE
½ 2.5
TEASPOON ML SALT
2 473
8 231.2
OUNCES ML/G OYSTER
undrained and chopped

Directions

Preheat oven to 325℉ (160℃).

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 480 52% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 255mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 104g
Vitamin A 3% Vitamin C 7%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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