In a medium saucepan, combine 1/4 cup honey, the maple syrup, and the 1/2 teaspoon cinnamon. Heat through. Add apples. Cook, uncovered, over medium-low heat for 10 minutes, stirring occasionally. Set aside.
Trim the fat from pork, removing silvery strands underneath the fat. Using a long, thin knife, insert the blade into one end of the pork loin. Cut to, but not through, the length of the loin to butterfly the meat. Spread the loin open.
Spread apple mixture evenly over the pork loin. Fold meat over filling.
Combine chili powder, paprika, the 1 teaspoon cinnamon, the salt, and pepper. Rub over outside of meat. In a small saucepan, melt together apple jelly and 1/4 cup honey.
In grill with a cover, arrange preheated coals around drip pan. Test for medium* heat above drip pan. Place pork on grill rack over drip pan. Lower grill hood and grill about 2-1/4 hours or until a thermometer inserted in meat registers 160 degree F. Brush with the honey mixture during the last 10 minutes of cooking. (Add soaked wood chips to the hot coals during cooking, if you like.)
Serve meat sliced diagonally across the grain. Makes 10 to 12 servings.
To test for medium heat, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before you have to pull away.