Smoked Tenderloin With Blueberry Peach Salsa

Marinate the pork tenderloin with minced ginger, lime juice, salt, pepper, and olive oil.

Smoke tenderloin at 350°F (177°C) for about 30 minutes while roasting the red peppers and peaches at the same time. Peel and remove seeds from peppers.

Roughly chop roasted red peppers, tomatoes, and peaches. Dice cilantro and chives and cut third red pepper into julienne style thin slices.

Add olive oil, lime juice, queso Fresca, blueberries, and finish with salt and pepper to taste.