Pork Roast With Corn Bread And Oyster Stuffing

• 1 (5 to 7 lb.) pork loin roast
• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 2 cloves minced garlic
• 1/2 tsp. fennel seed, crushed
• 1 tsp. Tabasco sauce
• 1/2 tsp. salt
• 2 c. packaged cornbread stuffing mix
• 1 (8 oz.) can oysters, undrained, chopped

1. Preheat oven to 325u0b0.
2. Make a deep slit in back of each chop or pork loin.
3. In large saucepan, melt butter; add onion, celery, garlic and fennel seeds.
4. Cook 5 minutes or until vegetables are tender; stir in Tabasco sauce and salt.
5. Add stuffing mix, oysters and oyster liquid; toss to mix well.
6. Stuff cornbread mixture into slits in pork.
7. (Any leftover stuffing may be baked in covered baking dish during last 30 minutes of roasting).
8. Place meat in shallow roasting pan.
9. Cook 30 to 35 minutes per pound or until meat thermometer inserted into meat registers 170u0b0.
10. Remove to heated serving platter.
11. Allow meat to stand 15 minutes before serving.

pork loin roast, butter, onion, celery, garlic, fennel, tabasco sauce, salt, stuffing mix, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304654 (may not work)