HAWAIIAN LUAU!!!

I've tried one or two recipes from Sunset Magazine before, but never an entire meal at once. Everything in their Hawaiian luau from the June issue sounded SO GOOD that I decided it had to be done. (Everything except the shrimp - which sounded really good, but Brian is allergic to shell fish. Not worth it.) The pork sandwiches were AWESOME. I'm surprised I'm not still at the table eating one right now. The salad (and especially the vinaigrette) was delightful - even without the $14 vanilla bean (never). We'll find out tomorrow if the dip is good since I need to read directions more carefully. We substituted Lipton Onion Dip with Maui Onion Kettle Chips. Yum. Seriously, why am I not still eating? I'm only putting the pork sandwich recipe in here because it's SO LONG and I'm tired and fat from eating. If you want the other recipes, go to the link at the beginning of this paragraph. ENJOY!

Char Siu-Glazed Pork and Pineapple Buns

1/4 c. salt
1/4 c. light brown sugar
1 T. vanilla extract
2 pork tenderloins (the real skinny kind - about a pound each)

1/2 c. ketchup
1/2 c. hoisin sauce (I found it near the soy sauce)
2 T. toasted sesame oil
2 T. minced garlic
2 T. ground ginger
2 T. soy sauce

12 slices peeled and cored fresh pineapple
24 sweet rolls (we used Costco dinner rolls - perfect size)
1 c. cilantro sprigs

In a large saucepan, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.

Put pork in a Zip-lock bag, then in a 9"x13" pan. Chill for at least 3 hours and up to 12.

Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half of the sauce into another small bowl.

Prepare grill for indirect medium heat (350-450 degrees). Lay pork over indirect-heat area and cook, covered, until meat reaches 135 degrees on a meat thermometer (about 15-20 minutes). Brush one bowl of glaze over pork, saving 2 tablespoons for the pineapple. Cook pork, turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145 degrees (5 to 10 more minutes). Transfer pork to a cutting board, tent with foil, and let rest 15 minutes.

Lay pineapple slices on direct-heat area of grill, brush with glaze, and cook, turning once (about 4 minutes per side).
Cut pork into 1/2 inch slices. Fill each roll with a piece of pork, grilled pineapple and a sprig of cilantro.

Brine and char siu glaze can be made a day ahead of time.