1 (4-pound) pork loin
1 tablespoon mesquite seasoning (or as needed to rub onto pork loin)
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 tablespoon sugar
1 ounce dried shiitake mushrooms
1 tablespoon olive oil
Salt and freshly ground black pepper
8 small sprigs fresh parsley
2 tablespoons butter
1 medium red onion, diced
3 Granny Smith apples, peeled, cored, sliced into thin slices, and tossed with lemon juice to prevent oxidation
1/2 cup sherry
1 tablespoon cornstarch
1 teaspoon dry mustard powder (recommended: Coleman's)
1/2 teaspoon salt
1/8 teaspoon black pepper
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