Pork Loin and Avocado Biscuit Sandwiches
Courtesy of Hass Avocados from Mexico
Servings: 6
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1 large, ripe HASS AVOCADO FROM MEXICO, halved
* 1/3 c. canned diced pineapple in light syrup
* 1 Tbsp. mint leaves, chopped
* 1/2 tsp. lemon zest
* kosher salt and pepper, to taste
* 6 - 3" buttermilk biscuits, split
* 1/2 lb. smoked cooked pork loin roast, shaved
* 1 oz. radish sprouts
* Garnishes (optional): clover honey, chive blossoms, additional radish sprouts
* 1/3 c. canned diced pineapple in light syrup
* 1 Tbsp. mint leaves, chopped
* 1/2 tsp. lemon zest
* kosher salt and pepper, to taste
* 6 - 3" buttermilk biscuits, split
* 1/2 lb. smoked cooked pork loin roast, shaved
* 1 oz. radish sprouts
* Garnishes (optional): clover honey, chive blossoms, additional radish sprouts
What to do:
1. 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 kosher salt and black pepper.
2. 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.
4. Garnish plates with a drizzle of clover honey, a sprinkle of chive blossoms and additional radish sprouts.
2. 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.
4. Garnish plates with a drizzle of clover honey, a sprinkle of chive blossoms and additional radish sprouts.