• 1 pound pork tenderloin
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1 tablespoon Schnucks extra virgin olive oil
• 1 green bell pepper, thinly sliced
• 1/2 medium red onion, thinly sliced (about 3/4 cup)
• 1 1/2 cups KC Masterpiece® original BBQ Sauce
• 1/3 cup Sterling bourbon whiskey
• 1/2 (20-ounce) container fresh gold cored pineapple, cut crosswise into 4 scant 1/2-inch-thick slices
• 1 package (10.8 ounces) Hawaiian sweet sandwich rolls

1. Preheat grill pan or prepare outdoor grill for direct grilling over medium-high heat. Sprinkle both sides of pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork on hot grill rack and cook 11 to 14 minutes or until internal temperature reaches 145°F, turning occasionally. Place pork on cutting board. Let stand about 10 minutes.
   
   
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add bell pepper, onion and remaining 1/4 teaspoon salt and black pepper and cook 4 to 5 minutes or until tender, stirring occasionally. Transfer pepper mixture to small bowl; keep warm. Add pineapple to skillet; cook 3 minutes to heat through, turning slices once. Remove skillet from heat. Place pineapple in bowl with pepper mixture; keep warm.
   
   
3. In same skillet, mix sauce and bourbon; heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes to blend flavors.
   
   
4. Slice pork diagonally into 1/4-inch-thick slices. Place one-fourth pork on bottom half of each roll. Drizzle 2 to 3 tablespoons sauce over pork; top with one-fourth onion mixture and 1 slice pineapple. Replace top halves of rolls. Serve with any additional sauce on the side.
   
   

Each serving: Each Serving: About 570 calories, 14 g total fat (3 g saturated), 85 mg cholesterol, 1260 mg sodium, 73 g carbohydrate, 4 g fiber, 34 g protein.