Carrie Dove has spent many summers in Jackson Hole, Wyoming, where the Betty Rock Cafe made sandwiches that inspired this recipe. Dove lays slices of roasted pork tenderloin on a baguette, then piles on smoky sauerkraut-bacon relish and a sweet-tart chutney of pears, ginger, vinegar and mustard seeds.Plus: More Pork Recipes and Tips
The wrapped sandwiches can be refrigerated overnight.
To make pear puree, drain one 15-ounce can of pears, then puree the pears until smooth.
Zinfandel has been grown in the Russian River Valley for over 100 years, and there are still small patches of sought-after ancient vines here and there in the area. The wines from those vineyards are juicy and rich, ideal for these sweet-sour pork sandwiches.