PORK ROAST RECIPES - Pork Roast With Corn Bread & Oyster Stuffing
Pork Roast With Corn Bread & Oyster Stuffing

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Preparation & Cooking InstructionsPORK ROAST RECIPES, HOW DO I COOK A PORK ROAST, CORN BREAD, OYSTER STUFFING, pork loin roast, roasting, butter, onion, celery, garlic, fennel seeds, Tabasco, tabasco sauce, salt, cornbread, oysters, PORK ROAST RECIPES, HOW DO I COOK A PORK ROAST, CORN BREAD, OYSTER STUFFING, pork loin roast, roasting, butter, onion, celery, garlic, fennel seeds, Tabasco, tabasco sauce, salt, cornbread, oysters, PORK ROAST RECIPES, HOW DO I COOK A PORK ROAST, CORN BREAD, OYSTER STUFFING, pork loin roast, roasting, butter, onion, celery, garlic, fennel seeds, Tabasco, tabasco sauce, salt, cornbread, oysters, PORK ROAST RECIPES, HOW DO I COOK A PORK ROAST, CORN BREAD, OYSTER STUFFING, pork loin roast, roasting, butter, onion, celery, garlic, fennel seeds, Tabasco, tabasco sauce, salt, cornbread, oysters,

  1. Preheat oven to 325°F.
  2. In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and sauté for 5 minutes or until the veggies are tender
  3. Stir in the Tabasco sauce and salt - 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. (Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting)
  5. 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 170°.
  6. Remove to a heated serving platter and allow meat to cool slightly before serving.
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