Hawaiian Barbecue Pork Sandwiches With Pineapple Salsa

• 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

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

pork tenderloin, canola oil, salt, barbecue sauce, pineapple, kiwi fruits, red onion, cilantro, sweet hawaiian rolls

Taken from www.food.com/recipe/hawaiian-barbecue-pork-sandwiches-with-pineapple-salsa-237433 (may not work)