California Pork Sandwiches
Courtesy of National Pork Board 5 Servings • 10 Min. Prep Time| Ingredients |
|---|
| 10 slices sourdough or rye bread |
| 4 Tbsp. butter, softened |
| 10 large lettuce leaves |
| 2 large oranges, peeled and thinly sliced |
| 1 sweet red bell pepper, seeded and cut into strips |
| 20 thin slices boneless pork roast rib end (approx. 1 lb.) |
| 2/3 c. sour cream |
| 2 tsp. grated onion |
| 1/8 tsp. garlic salt |
| 3-4 drops hot pepper sauce |
| 1 avocado, peeled and sliced |
Directions:
1. Spread bread slices with butter; top with 5 lettuce leaves.
2. Arrange orange slices on 5 lettuce-topped bread slices.
3. Top orange with red pepper, then roast pork.
4. In small bowl stir together sour cream, onion, garlic salt and hot pepper sauce.
5. Spoon about 2 Tbsp. sour cream sauce over pork layer on each sandwich; top with remaining lettuce leaves and buttered bread slices.
6. Garnish each plate with avocado slices.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutrition:
Calories: 435; Total Fat: 23g; Saturated Fat: 9g; Cholesterol: 85mg; Total Carbs: 33g; Protein: 31g; Sodium: 1590mg;Wine Pairings:
Zinfandel, White Zinfandel, Riesling/Rhine