• 4 Roma tomatoes, each cut into 4 slices ,
  • 2 tablespoons canola oil, divided,
  • 1 Smithfield® Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin, cut into 8 slices,
  • 1 (8-oz.) pkg. prepared guacamole,
  • 8 slices hearty bread, toasted,
  • 1/4 cup mayonnaise,
  • 4 thin slices red onion,
  • 4 leaves green leaf lettuce,
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MAIN DISH

Peppery Pork Lettuce & Tomato Sandwiches

1. Place pork slices in a single layer between two sheets of plastic wrap and pound to 1/8-inch thickness (use flat side of meat mallet or a rolling pin). Press any bacon pieces that have fallen off back onto the cut side of the pork slices.
2. Working in 2 batches, heat 1 tablespoon oil in a large nonstick skillet over Medium-High. Cook half the pork 3 minutes on each side until internal temperature reaches 145°F to 160°F. Set aside on separate plate and repeat with remaining 1 tablespoon oil and pork.
3. Spread guacamole evenly over 4 slices of toasted bread. Spread mayonnaise evenly over the remaining 4 slices. Layer onion, lettuce, 2 slices tomato, and 2 slices pork on top of guacamole. Close sandwiches with mayonnaise topped bread. Press down gently and cut sandwiches in half.