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Pork Tenderloin Sandwiches with Sauerkraut Relish and Pear Chutney

Pork and sauerkraut sandwich
Pork Tenderloin Sandwiches with Sauerkraut Relish and Pear Chutney

The recipe and photos for this post were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Did you know that eating pork and sauerkraut in the new year brings good luck? The tradition of eating pork and sauerkraut on New Year’s Day has spread over time and is now popular across the Midwest. My father made his own sauerkraut when I was young. I grew up loving anything pickled or fermented, so cooking with sauerkraut is common in our house.

Today, I’m making a recipe I came across when my kids were small. They enjoy it because the pear puree cuts the biting sour that can accompany sauerkraut. This sandwich is not only a way to bring good fortune to your new year, but a way to have your family and guests singing your praises. This is a dish that fills your home with amazing smells that will bring everyone to your kitchen. The ginger adds a bright freshness and the chutney will have you licking the spoons.

Knowing this sandwich will be the meal that follows a pork tenderloin dinner, we always make extra pork tenderloin so we are assured to have leftovers. I hope you like it as much as we do. I also hope that it brings you and your good fortune in the coming year.

Pork Tenderloin Sandwiches with Sauerkraut Relish and Pear Chutney

Ingredients

  • 3 tbsp. Extra virgin olive oil
  • 2 ripe Bartlett pears peeled and halved, cored and thinly sliced
  • 1/2 cup light brown sugar
  • 1/3 cup apple cider vinegar
  • 3/4 tsp. mustard seeds
  • 3/4 tsp. minced ginger
  • 1/2 cup cooked, chopped bacon
  • 1 medium onion, finely diced
  • 1 pound drained sauerkraut (1 1/2 cups)
  • 3/4 cup pear puree
  • 1 tsp. caraway seeds
  • 2 pounds cooked and cooked pork tenderloin, sliced
  • Kosher salt and fresh ground black pepper
  • 2 baguettes, sliced lengthwise then cut into 6-inch pieces
  • 2 tbsp. butter
  • 2 cups baby spinach

Instructions

  1. In a medium saucepan, heat 1 tbsp. of olive oil. Add pear slices and cook over high heat, stirring occasionally until golden brown, about 5 minutes.
  2. Add the brown sugar, vinegar, mustard seeds and ginger. Simmer over medium-low heat until slightly reduced and jam-like, about 30 minutes. Let the chutney cool. It might be tempting to buy store bought chutney, but please do not. This extra step is worth it.
  3. Meanwhile, warm your chopped bacon in a skillet until crispy. Remove from the pan and set aside. Add the onion to the skillet and cook over medium heat until softened, about 5 minutes.
  4. Add the sauerkraut and cook, stirring until slightly dry, about 3 minutes. Add the pear puree, caraway seeds and chopped bacon and cook for 1 more minute. Transfer relish to a bowl and let cool.
  5. Add butter to a hot iron skillet. Add baguette pieces, sliced side down, to toast/ grill the bread. Spread the relish in the bottom halves of the baguettes and cover with pork slices. Season with salt and pepper and top with chutney and spinach. Add the top of the baguette and serve.

Pork Tenderloin Sandwich with Sauerkraut

Click Here to Print the Recipe for Pork Tenderloin Sandwiches with Sauerkraut Relish and Pear Chutney.

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

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