The "Raspberry Beret " Pork Sandwich
1 ccrushed thawed frozen raspberries
1/2 cdrained and chopped jarred red pepper strips
1/2 cdrained and chopped golden greek peperoncini peppers
1/2 cred onions, chopped
2 Tbspchopped jarred jalapeños, drained first
1 pinchkosher salt
6 small6" bakery sub buns, toasted
1/2 ccrunchy almond butter, divided
2 ctorn butter lettuce
12 sliceslices smoked pork loin ( 1 pound)
3 Tbspteriyaki sauce
How to Make The "Raspberry Beret " Pork Sandwich
- In a medium bowl, mix together the raspberries, red peppers, Peperoncini peppers, onions, jalapeños and salt. Set aside.
- Open the buns and toast. Spread each bun bottom with 12 tsp. of the almond butter. Top with butter lettuce.
- Mix remaining almond butter with teriyaki sauce. Place pork in a medium non-stick skillet and top with almond butter -teriyaki sauce.
Heat smoked pork loin in sauce until warmed.
- Place 2 slices of pork loin on top of the butter lettuce layer. Top the pork with 2-3 tablespoons of the raspberry salsa, using a slotted spoon. Serve with any remaining salsa on the side.