Ingredients

• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh grated nutmeg
• 4 -6 lbs whole pork loin

Instructions

1. This recipe begins with a light dry rub seasoning, continues with some apple wood smoke flavor, and ends with a tasty apple-cinnamon sauce.

2. Begin by removing all of the membrane (silver skin) and excess fat from the outside of the pork loin. Rub the loin with olive oil, then lightly season it with a bit of this dry rub mixture.

3. Smoke the loin (using apple wood) at 225 degrees Fahrenheit for two to three hours, or until the internal temperature reaches 155 degrees. Remove the smoked pork loin to a platter, covering lightly with foil and a kitchen towel. Let it rest for fifteen minutes before serving with the apple cinnamon sauce.

4. Apple Cinnamon Sauce.

5. Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender.

6. Slice the smoked pork loin and top with a spoonful of the sauce.