• To start off preheat your smoker to 225°F. For this recipe, I like to use an apple wood. It goes deliciously with the pork in this recipe.
• Remove all the excess fat, silver skin (membrane) from the outside of the loin.
• In a bowl mix together the ground cinnamon, nutmeg, white pepper, cumin, onion powder, paprika & salt. Rub the loin with olive oil and sprinkle over some of the dry rub.
• Smoke the pork loin at 220°F for 3 hours. Basting as necessary. Check the internal temperature with a meat thermometer. You are looking for an internal temperature of 155°F.
• If you have achieved an internal temperature of 155°F, transfer from the smoker to your platter and cover for at least 20 minutes before carving.
• If an internal temperature of 155°F is not achieved put back in the smoker, checking every half hour and basting as necessary.

Apple Cinnamon Sauce

• Finley chop the apples and place in a saucepan. 
• On a medium heat add in sugar, rice wine vinegar, cinnamon, paprika, and salt & pepper. Cover and bring to a slow boil, lowering to a simmer until the apples are tender.
• Slice the pork loin in nice thick slices with a healthy helping of the apple cinnamon sauce drizzled on top. 

Brine Instructions

• Boil half the water with all the ingredients. Ensure you whisk thoroughly to dissolve the honey and salt.
• Using a container that is largest enough to fit your pork add the mixture along with the rest of the water. Make sure the it is completely cool before you add the pork!
• Once cooled place the pork in the brine and refrigerate for 2 to 6 hours. Following that rinse and pat dry the pork with paper towels.
• Then let the pork sit out for 30 minutes to get to room temp before cooking.