To smoke the yogurt, place wood chips in the bottom of a stovetop smoker. Fire the wood and let it smolder for a few minutes to build up some nice smoke. Take 2 shallow bowls or plates. Place ice cubes in one and spread the yogurt on the other. Place the bowl with the yogurt on top of the bowl with the ice (this prevent the yogurt from cooking/curdling). Place the stacked bowls in the stovetop smoker and cover. Let it smoke for about 5 minutes.
In a bowl, mix together smoked yogurt with minced fresh mint and honey. Cover bowl with plastic wrap and place in the fridge until serving time.
Fill water bath with water and set sous vide to and set the temperature to 135F.
Make the curry rub by mixing the curry powder, sugar, salt and cayenne pepper in a separate bowl. Trim pork tenderloins of any fat and silver skin. Rub the curry spice blend all over the tenderloins and vacuum seal in a food safe bag.
Place the meat in the water bath and cook sous vide for 2 hours. Remove from water bath and sear in a skillet on high heat.
Let the pork tenderloin rest for 5-10 minutes. Slice it in 1/2-inch medallions and serve with the smoked yogurt sauce.