Hawaiian Barbecue Pork Sandwiches With Pineapple Salsa

from The Nest magazine. I love fruit salsas! Great for a cookout or house party! (especially if you're a newlywed like me, and just learning to cook.)

• Ready In: 40 mins
• Yields: 12 sandwiches

Ingredients

• 1 (1 -1 1/2lb)  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. 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.