Tamarind trees are native to Asia and northern Africa, but they are grown today in most tropical regions of the world. The deliciously sour and assertive fruit flavors these tenderloins with sunny exuberance.

Ingredients:

• Two 12-ounce to 14-ounce sections of pork tenderloin

• 8 green onions with tops, chopped
• 1 chunk peeled fresh ginger, 1 inch by 1 inch
• 1 small hot fresh green or dried red chile, stemmed and seeded
• 1/4 cup brown sugar
• 2 tablespoons tamarind concentrate or paste *
• 2 tablespoons fresh lime juice
• 2 tablespoons coarse salt
• 1 tablespoon tomato paste
• 2 teaspoons curry powder
• 1/2 teaspoon ground allspice

1. The night before you plan to smoke the pork, make the paste in a food processor. With the motor running, drop in the green onions, ginger, and chile, and process until minced. Stop and scrape down the sides of the processor, if necessary, to combine. Add the remaining paste ingredients and process until pureed.

2. Massage the tenderloins with the paste, wrap them in plastic, and refrigerate them overnight.

3. Bring your smoker to its appropriate cooking temperature.

4. Remove the tenderloins from the refrigerator and let them sit at room temperature for 30 minutes.

5. Warm a heavy skillet over high heat. Quickly sear the tenderloins on all sides. Transfer the tenderloins to the smoker. Cook the pork to an internal temperature of 155 degrees F to 160 degrees F, about 55 to 65 minutes at a cooking temperature of 225 degrees F to 250 degrees F.