• 1 cup cashews,
  • 3/4 cup peach preserves,
  • 1/2 cup rice wine vinegar (salad dressing),
  • 3 tbsp soy sauce,
  • 1 tbsp grated fresh ginger,
  • 1 tsp minced garlic,
  • 1 tsp sesame oil,
  • 1 tsp Sriracha chile sauce (salad dressing),
  • 1/2 tsp black pepper,
  • 1 large cucumber, peeled and very thinly sliced,
  • 1 small red onion, very thinly sliced,
  • 1/4 cup rice wine vinegar (pickled veggies),
  • 1 tsp sugar,
  • 1/2 tsp salt,
  • 1/4 tsp Sriracha chile sauce (pickled veggies),
  • 1 Smithfield Marinated Teriyaki Seasoned Pork Tenderloin,
  • 2 fresh ripe peaches,
  • 1 (7-oz.) bag mixed salad greens,
  • 1.5 cup sugar snap peas,
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Peachy Korean BBQ Salad

MAIN DISH

Peachy Korean BBQ Salad

  1. Heat charcoal or gas grill to medium. To make Salad Dressing, combine all ingredients in microwave-safe container. Microwave on High (100% power) for 1 minute. Whisk ingredients together; cover and refrigerate until chilled.
  2. To make Pickled Veggies, combine all ingredients in bowl, making sure the cucumbers and onions are coated with vinegar mixture. Cover and refrigerate while grilling meat.
  3. Grill tenderloin about 25 minutes, turning occasionally, until internal temperature reaches 150oF.  Cool slightly and thinly slice.
  4. Drain Pickled Veggies, reserving vinegar mixture. Slice peaches; toss slices in reserved vinegar and drain.
  5. To make salad, layer salad greens, peas, pickled veggies, peaches and sliced tenderloin in large bowl. Garnish with cashews. Serve with Korean BBQ Dressing.