Saute the onion and shallot in clarified butter until translucent; add the chanterelles and cook until the mushrooms have sweated out their water. Add the carrot, apple and Marsala wine and allow the alcohol to cook out. Season with salt, pepper, and thyme then allow to cool. Stir in the cheddar then add enough of the breadcrumbs to absorb any liquid. Set aside. Stir in the whole butter after the stuffing has cooled a bit. You may want to buy a prepared pork crown from your butcher. A pork crown is actually 2 center cut pork loin roasts with 7 rib bones each or 1 full pork loin of 11 bones each. The bones are first trimmed of excess fat (Frenched) and then the 2 roast are tied together at the ends, bones out, utilizing a trussing needle. The bones should be wrapped in foil to prevent charring. Place the roast in heavy roasting pan on a baking rack. Rub the loin with mustard, salt and pepper. Fill the center of the roast with the stuffing then cover with foil. Roast uncovered in a preheated 300 degrees oven until pork reaches internal temperature of 150 degrees. Allow to rest 15 minutes before slicing. For the Zinfandel Sauce: Reduce Zinfandel wine by 2/3 over a medium heat. Add veal stock and allow to simmer for 5 minutes. Swirl in butter and serve. The sauce may be thickened with 1 tablespoon of all purpose flour mixed well with 1 tablespoon of whole butter. Add this to a simmering sauce, whisk in and allow to simmer for an additional 5 minutes.;
Recipe courtesy of John Malik, Augusta Grill, Greenville, SC
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