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65 minutes
Prep: 20 minutes
Cook: 45 minutes
37 calories per serving view nutrition facts
12 servings
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| 1 | each | pork loin roast | 5 to 7 pounds |
| 2 | tablespoons | butter | |
| 1/2 | cup | onion | chopped |
| 1/2 | cup | celery | chopped |
| 2 | cloves | garlic | minced |
| 1/2 | teaspoon | fennel seeds | crushed |
| 1 | teaspoon | hot chili sauce | |
| 1/2 | teaspoon | salt | |
| 2 | cups | cornbread stuffing mix | |
| 8 | ounces | oysters | undrained and chopped |
Preheat oven to 325 degrees F.
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.
| % Daily Value* | |
| Total Fat 2.0g | 4% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 135mg | 6% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 3% | Vitamin C | 4% | |
| Calcium | 1% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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