Pork Sandwich With Sauerkraut Relish |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The recipe starts from scratch, but this could easily work with leftovers. From Food and Wine magazine. Sandwiches can be wrapped and stored in the refrigerator overnight. 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 |
Directions:
1. Preheat oven to 350 degrees F; prepare a roasting pan for the pork.
2. In a medium saucepan, heat 1 tablespoon oil over high heat; add pear slices and cook, stirring occasionally, until golden, about 4 minutes.
3. 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.
4. Meanwhile, in a skillet, heat 1 tablespoon oil over medium heat and cook the bacon until crisp, about 5 minutes; remove and chop.
5. 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.
6. Add pear puree (or applesauce), caraway seeds, chopped bacon and cook about 1 minute; transfer to a bowl to cool.
7. Wipe out the skillet and heat remaining tablespoon of oil,over medium high heat; season the pork on all sides with salt and pepper.
8. Brown, turning occasionally, on all sides, 6 minutes.
9. 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.
10. Slice into 1/4-inch slices.
11. Spread sauerkraut relish along the bottoms of the baguettes; top with pork slices and season with salt and pepper.
12. Top with pear chutney and spinach; close sandwiches and cut into 8 sandwiches.
13. NOTE: To make pear puree, you can drain a 15 oz can of pears and puree in a blender or food processor.
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