Apple Smoked Pork Loin

• 2-2 ½ lbs. boneless pork top loin roast (single roast)
• 1 tsp. onion powder
• 1 tsp. paprika
• 1 tsp. salt
• ½ tsp. white pepper
• ¼ tsp. ground cinnamon
• ¼ tsp. fresh grated nutmeg

Removing the membrane and excess fat from the pork loin, rub with olive oil, and then lightly season it with a bit of this dry rub mixture. Smoke the loin (using apple wood in the Smokin’ Sidekick™ box, and water in its tray) at 225°F (110°C) for two to three hours, or until the internal temperature reaches 155°F (75°C). Move the smoked pork loin to a platter, cover lightly with foil and a kitchen towel. Let it rest for fifteen minutes before serving with an apple cinnamon sauce.