Pork Loin and Avocado Biscuit Sandwiches
Courtesy of Hass Avocados from Mexico 6 Servings • 15 Min. Prep Time| Ingredients |
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| 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 |
Directions:
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.
