Hawaiian Barbecue Pork Sandwiches With Pineapple Salsa - cooking recipe

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

Preparation

Preheat grill to high.
Brush tenderloin with oil and season with S & P.
Grill 5-6 minutes per side, brushing frequently with half of the barbecue sauce.
Remove tenderloin from the grill and glaze with a thick coat of remaining barbecue sauce.
Cover pork and let rest for 10 minutes.
Slice into 1/2-inch thick medallions. Serve warm.
For pineapple relish: Combine all the remaining ingredients in a medium bowl. Toss, cover, and refrigerate.
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.