Pork Loin and Avocado Biscuit Sandwiches
Recipe courtesy of Hass Avocados from Mexico.
1 large, ripe HASS AVOCADO FROM MEXICO, halved
1/3 cup canned diced pineapple in light syrup
1 tablespoon mint leaves, chopped
1/2 teaspoon lemon zest
Kosher salt and ground black pepper, to taste
6 (3-inch) buttermilk biscuits, split
1/2 pound smoked cooked pork loin roast, thinly sliced
1 ounces radish sprouts
Optional Garnishes: clover honey, chive blossoms, additional radish sprouts
- Place avocado halves in a medium bowl and crush flesh lightly with a fork. Add pineapple, mint and lemon zest and mix gently, being sure to leave some texture to the avocado. Season with salt and black pepper.
- Place biscuit bottoms on 6 plates. Top with shaved smoked pork loin. Spoon a sixth of the avocado mixture on top of the pork. Sprinkle radish sprouts over avocado and cover with biscuit top.
- Garnish plates, if desired, with a drizzle of clover honey, a sprinkle of chive blossoms and additional radish sprouts.
Makes 6 servings.
Recipe and photograph courtesy of Hass Avocados from Mexico; mexhassrecipes.com.