Pork Roast with Corn Bread

• 1 each pork loin roast
• 2 tablespoons butter
• 1/2 cup onions chopped
• 1/2 cup celery chopped
• 2 cloves garlic
• 1 teaspoon red hot pepper sauce
• 1/2 teaspoon salt
• 2 cups cornbread stuffing mix
• 1 x oysters

1. In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and saute for 5 min.
2. or until the veggies are tender, then stir in the TABASCO sauce and salt.
3. Add the cornbread stuffing mix, oysters and liquid, tossing to mix well.
4. Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing.
5. 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.
6. Remove to a HEATED serving platter.

pork loin roast, butter, onions, celery, garlic, red hot pepper sauce, salt, cornbread stuffing mix, oysters

Taken from recipeland.com/recipe/v/pork-roast-corn-bread-43661 (may not work)