Pork With Orange Caper Butter And Mushroom Risotto - cooking recipe

Ingredients

1/2 cup orange juice
8 tbsp butter, softened
1 None unwaxed orange, zested and cut into 8 thin slices
2 tsp chopped capers
3 tbsp olive oil
1 None onion, finely diced
1 clove garlic, minced
4 oz mushrooms, sliced
1 cup arborio rice
3/4 cup dry white wine
1 3/4 cups reduced-sodium chicken or vegetable broth
1 None pork tenderloin (about 1 lb)

Preparation

Pour the orange juice into a saucepan and simmer until reduced by half. Remove from the heat; cool. Place the butter in a bowl, then mix in the zest, capers and reduced orange juice; season with salt. Wrap in plastic wrap, shaping the mixture into a log. Refrigerate for at least 30 mins.
Meanwhile, heat 1 tbsp oil in a medium saucepan over low heat. Add the onion, garlic and mushrooms and cook for 6-7 mins until soft but not browned. Increase the heat to medium and add the rice. Stir for 1-2 mins, then add the wine and simmer until it reduces completely. Gradually ladle in the broth, allowing each ladleful to be absorbed before adding the next. This should take 25-30 mins.
Meanwhile, slice the pork into 8 medallions and season with salt and pepper. Heat the remaining 2 tbsp oil in a large, heavy skillet over medium heat. Add the medallions, in batches if necessary, and cook for 4-5 mins per side until no pink remains. Remove the medallions from the pan and add the orange slices. Cook for 1-2 mins, turning once. Divide the pork and orange slices among four plates, making a stack, and serve with the mushroom risotto. Slice the orange butter, place a piece on each stack and serve.