FROM CHEF FREDDY’S
1 Pork loin roast [5 to 7 lb] 1 ts TABASCO sauce
2 tb Butter 1/2 ts Salt
1/2 c Onion [chopped] 2 c Cornbread stuffing mix
1/2 c Celery [chopped] 1 cn (8oz.) oysters [undrained
2 Cloves of garlic [minced] & chopped] 1/2 ts Fennel seeds [crushed]
-PREHEAT OVEN TO 325-
1) In a large saucepan melt the butter; add the onion, celery,
garlic and fennel, and saut? for 5 min. or until the veggies are
tender… then stir in the TOBASCO sauce and salt… Add the
cornbread stuffing mix, oysters and liquid, tossing to mix well… 2)
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?… 3) Remove
to a HEATED serving platter… and allow meat to cool slightly before
serving…
from the GREAT AMERICAN Favorite Brand Name Cookbook and Fred Goslin
at Cyberealm Bbs in Watertown NY (315) 785-8098
Yields
12 servings