Grilled Pork Tenderloin Sandwiches with Two Sauces

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1 lb pork tenderloin
Grated zest of 1/2 lime
Grated zest of 1/2 orange
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup honey
1 chipotle chile pepper in adobo sauce chopped (optional)
1 tbsp Big Bangkok or Herky Perky or Grilla Gorilla/GGX
Rolls

Combine everything from the lime zest to the Big Bangkok in a ziplock baggie, drop in the pork, and marinate for 6-24 hrs. Let come to room temp 1 hr before grilling. Oil the grill grates and grill turning frequently until the meat thermometer reads 140. Let the tenderloin sit for 10 minutes, slice and serve on rolls with the sauces below.
Adapted from Alton Brown.

Hellfire Rhubarb Salsa
12 ounces blanched rhubarb (frozen and thawed is OK)
1/3 cup toasted pecans
1/3 cup firmly packed brown sugar, or more to taste
3 scallions, both white and green parts, trimmed and coarsely chopped
1 clove garlic chopped
2 jalapeño peppers seeded and chopped
1/3 cup coarsely chopped fresh cilantro
1/3 cup fresh lime juice, or more to taste
1 tablespoon olive oil
Roxy Taco

Place the pecans and brown sugar in a food processor and coarsely chop. Add the rhubarb, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the rhubarb. Pour in a bowl. Add the lime juice and olive oil. Mix well. Taste and add Roxy Taco (about 1 tsp). Refrigerated, covered, for up to 3 days, but tastes best served within 3 hours of being made. Bring to room temperature before using. Adapted from Steve Raichlen.

White Lightning
1/4 cup mayo
1/4 cup dijon mustard
1 tbsp chopped sushi ginger
1/2 tsp Big Bangkok