Pork Roast with Corn Bread and Oyster Stuffing

• 1 (5) pork loin roast
• 2 tbsp. butter
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 1/2 tsp. fennel seeds, crushed
• 1 tsp. Tabasco sauce
• 1/2 tsp. salt
• 2 cups cornbread stuffing mix
• 1 can (8 oz.) oysters, undrained and chopped

1. Preheat oven to 325F.
2. In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and saute for 5 minutes or until the veggies are tender.
3. Stir in the Tobasco sauce and salt.
4. Add cornbread stuffing mix, oysters (including liquid), tossing to mix well.
5. Make a deep slit in the back of each chop on the loin; stuff each slit with stuffing.
6. (Any leftover stuffing can be baked uncovered, during the last 30 minutes of roasting.)
7. Place the meat in a shallow roasting pan and cook for 30 to 35 minutes per pound or until a meat thermometer inserted into the meat registers 170F.
8. Remove to a heated serving platter.
9. Allow meat to cool slightly before serving.

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

Taken from www.foodgeeks.com/recipes/9636 (may not work)