For the Huli Huli sauce: In a pot, combine 3/4 cup pineapple juice, 3/4 cup ketchup, 1/3 cup dark soy sauce, 2 tablespoons brown sugar, 2 tablespoons rice vinegar, a 1-inch knob of ginger (ran through a microplane), and 4 garlic cloves (ran through a microplane). Place the pot over low heat and cook until the sauce has thickened.
For the Pork Tenderloin: Season your pork tenderloin with your preferred hot seasoning. Sous vide the tenderloin for 3.5 hours at 137°F. Once the loin is done, brush it generously with the prepared Huli Huli sauce and place it under the broiler for 3-5 minutes, or until the sauce becomes tacky. Slice the pork tenderloin into thin pieces for your sandwich.
For the Mango Habanero Salsa: In a bowl, combine diced mango, diced red bell pepper, diced habanero, diced parsley (instead of cilantro), diced red onion, the juice of one lemon, and salt to taste.
To Assemble: On a toasted bun (homemade or store-bought), layer some grilled pineapple, followed by the sliced pork tenderloin, then the mango habanero salsa. Finish by topping with more of your Huli Huli sauce. Enjoy!
