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1
Rinse pork loin to remove residue and pat dry with paper towels.
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2
Rub with the mesquite seasoning.
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3
Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well.
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4
Let sit refrigerated for at least 2 hours.
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5
Place dried shiitakes into a small bowl and cover with hot water for about 20 to 30 minutes to re-hydrate.
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6
Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles.
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7
Sear pork loin on all sides and roast in oven until fork-tender, about 1 hour.
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8
Remove from oven, transfer pork loin to a cutting board, and let rest.
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9
In the last 30 minutes of the cooking time for the pork loin make the sauce.
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10
Melt the butter over medium heat in a large saute pan with a cover.
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11
Add the onion and saute until it becomes translucent.
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12
Add the apples and pour the sherry over, cover and let cook until the apples begin to soften, about 10 to 15 minutes.
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13
Strain the mushrooms through paper towels and reserve the soaking liquid in a small bowl.
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14
Whisk the cornstarch into the soaking liquid along with mustard powder, salt and pepper.
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15
Add the soaking liquid mixture to the apples and stir to coat.
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16
Let cook for a few minutes to let flavors integrate, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place.
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17
Slice pork loin down and transfer to a serving dish.
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18
Spoon sauce and apples over the meat and garnish with parsley sprigs.
