1 (10 ounce) package dried corn muffins
2 (6 ounce) cans condensed tomato soup
3 cups milk
salt and pepper to taste
2 pounds pork roast
Preheat oven to 350 degrees F (175 degrees C). Place muffins on a baking sheet. Reserve 2 cups of the muffins for stuffing, cut into cubes.
In a large bowl, mix tomato soup, milk, salt and pepper. Season with salt and pepper.
Stuffed muffins, place on baking sheet. Stuff with the soup mixture, leaving 1/4 inch border around the edges.
Bake for 45 minutes in the preheated oven. Turn muffins over when they begin to brown. Remove muffins from oven and sprinkle with remaining parsley and thyme. Continue to cook for at least 1 1 hour.