Spread bread slices with butter; top with 5 lettuce leaves. Arrange orange slices on 5 lettuce-topped bread slices. Top orange with red pepper, then roast pork. In small bowl stir together sour cream, onion, garlic salt and hot pepper sauce. Spoon about 2 tablespoons sour cream sauce over pork layer on each sandwich; top with remaining lettuce leaves and buttered bread slices. Garnish each plate with avocado slices.
Republished with Permission, national Pork Council
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|Serving Size: 1 Serving (634g)|
|Recipe Makes: 5|
|Calories from Fat: 344 (50%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 112.3mg||35 %|
|Sodium 653.5mg||23 %|
|Potassium 1442.7mg||38 %|
|Total Carbohydrate 54.1g||16 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 44g|
|Protein 34.3g||49 %|
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Calories per serving: 683
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