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.
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.
Grill tenderloin about 25 minutes, turning occasionally, until internal temperature reaches 150oF. Cool slightly and thinly slice.
Drain Pickled Veggies, reserving vinegar mixture. Slice peaches; toss slices in reserved vinegar and drain.
To make salad, layer salad greens, peas, pickled veggies, peaches and sliced tenderloin in large bowl. Garnish with cashews. Serve with Korean BBQ Dressing.
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.
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.
Grill tenderloin about 25 minutes, turning occasionally, until internal temperature reaches 150oF. Cool slightly and thinly slice.
Drain Pickled Veggies, reserving vinegar mixture. Slice peaches; toss slices in reserved vinegar and drain.
To make salad, layer salad greens, peas, pickled veggies, peaches and sliced tenderloin in large bowl. Garnish with cashews. Serve with Korean BBQ Dressing.
This is a rich and full-bodied red meant for equally challenging and bold dishes. With black currant, black tea and vanilla notes, this dark, rich wine complements dishes overflowing in protein and rich flavors such as hearty stews, ribs and sauces.