Preheat grill to medium high heat.

Slice the pork tenderloin lengthwise down the center. Do not cut all the way through, but instead leave two pieces connected. Open two pieces and flatten out on a large cutting board.

Brush vegetable oil evenly on both sides of the pork. Using a small bowl, combine salt, rosemary and black pepper; sprinkle mixture evenly on both sides of pork. Set pork aside.

Place pineapple rings and sliced onions into a large resealable bag. Add teriyaki sauce and gently turn until both pineapples and onions are well coated.

Place pork, pineapples and onions on grill. Grill pineapple and onions for 2-3 minutes per side, or until lightly charred. Grill pork for 6-7 minutes per side, or until fully cooked. (Note: Reserve the leftover teriyaki sauce. As it did not come in contact with raw meat, we can use it to drizzle on top of the finished flatbreads.)

Let pork, pineapples and onions cool and then chop into bite-sized pieces.

Meanwhile, reduce grill temperature to low heat.

Brush flatbreads (or naan) with olive oil. Grill for 1-2 minutes, or until lightly charred. Flip flatbreads over and sprinkle mozzarella cheese, roasted red peppers, chopped pork, pineapples and onions on top. Continue grilling for 3-4 minutes, or until cheese has completely melted. (Note: It’s important to ensure grill is on low heat here to prevent bottoms of flatbreads from burning.)

Remove flatbreads from grill and top with chopped cilantro. Drizzle reserved teriyaki sauce on top before serving.