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Pork Sandwich With Sauerkraut Relish

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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.”
1hr 30mins

Ingredients Nutrition


  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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