Ingredients

1 pork loin roast (5 to 7 pound)
2 Tbsp. butter
1/2 C. onion (chopped)
1/2 C. celery (chopped)
2 cloves of garlic (minced)
1/2 tsp. fennel seeds (crushed)
1 tsp. tabasco sauce
1/2 tsp. salt
2 C. cornbread stuffing mix
1 can 8ounce oysters (undrained and chopped)

Cooking Instructions

Preheat oven to 325 degrees . 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… then stir in the Tabasco 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 minutes of roasting) 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 degrees… Remove to a heated serving platter… and allow meat to cool slightly before serving…
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)