Roasted Pork Sandwiches With Sauerkraut Relish

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3 tablespoons extra-virgin olive oil

2 ripe but firm Bartlett pears—peeled, halved, cored and thinly sliced

1/2 cup light brown sugar

1/3 cup apple cider vinegar

3/4 teaspoon mustard seeds

3/4 teaspoon minced fresh ginger

3 slices thick-cut bacon

1 medium onion, finely chopped

1 1/2 cups drained sauerkraut (about 1 pound)

3/4 cup pear puree (see Note) or applesauce

1 teaspoon caraway seeds

3 pork tenderloins (about 2 1/2 pounds)

Salt and freshly ground pepper

2 baguettes, slit lengthwise but still attached

2 cups baby spinach (1 1/2 ounces)

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