Pork Sandwich With Sauerkraut Relish - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
2 pears, peeled cored and sliced thin
1/2 cup brown sugar
1/3 cup cider vinegar
3/4 teaspoon mustard seeds
3/4 teaspoon fresh ginger, grated
3 slices bacon
1 onion, finely chopped
1 1/2 cups sauerkraut, drained
3/4 cup pear puree (see note) or 3/4 cup applesauce (see note)
1 teaspoon caraway seed
2 1/2 lbs pork tenderloin, in 3 pieces
2 French baguettes, halved lengthwise
1 1/2 ounces Baby Spinach

Preparation

Preheat oven to 350 degrees F; prepare a roasting pan for the pork.
In a medium saucepan, heat 1 tablespoon oil over high heat; add pear slices and cook, stirring occasionally, until golden, about 4 minutes.
Add brown sugar, vinegar, mustard seeds, and ginger; reduce heat to medium low and simmer until slightly reduced so it resembles jam, about 30 minutes, then let cool.
Meanwhile, in a skillet, heat 1 tablespoon oil over medium heat and cook the bacon until crisp, about 5 minutes; remove and chop.
Add onion to the skillet, cook over medium heat until softened, 6 minutes; add sauerkraut, cook, stirring, until most of the liquid has evaporated, 3 minutes.
Add pear puree (or applesauce), caraway seeds, chopped bacon and cook about 1 minute; transfer to a bowl to cool.
Wipe out the skillet and heat remaining tablespoon of oil,over medium high heat; season the pork on all sides with salt and pepper.
Brown, turning occasionally, on all sides, 6 minutes.
Transfer pork to the roasting pan and cook to an internal temperature of 140 degrees F, about 10 minutes; let cool on a cutting board.
Slice into 1/4-inch slices.
Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper.
Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches.
NOTE: To make pear puree, you can drain a 15 oz can of pears and puree in a blender or food processor.