Hawaiian Barbecue Pork Sandwiches With Pineapple Salsa

Ingredients

• 1 (1-1 1/2 lb)  pork tenderloin
• 2 tablespoons canola oil
• salt and pepper, to taste
• 18 ounces hawaiian barbecue sauce (1 bottle)
• 1 pineapple, peeled, cored, and diced
• 2 kiwi fruits, peeled ad diced
• 1 red onion, diced
• 2 tablespoons cilantro, finely chopped
• 12 sweet hawaiian rolls

Directions

1. 1

   Preheat grill to high.

2. 2

   Brush tenderloin with oil and season with S & P.

3. 3

   Grill 5-6 minutes per side, brushing frequently with half of the barbecue sauce.

4. 4

   Remove tenderloin from the grill and glaze with a thick coat of remaining barbecue sauce.

5. 5

   Cover pork and let rest for 10 minutes.

6. 6

   Slice into 1/2-inch thick medallions. Serve warm.

7. 7

   For pineapple relish: Combine all the remaining ingredients in a medium bowl. Toss, cover, and refrigerate.

8. 8

   To assemble sandwiches: Bring pineapple relish to room temp before assembling. Slice open rolls almost all the way and warm on a low-heat grill or an oven. Place a slice of pork in roll. Top pork with a spoonful of relish.