Pork medallions with orange butter and mushroom risotto

Name: Pork medallions with orange butter and mushroom risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 ml Orange juice; 1 untreated orange; 2 TEASPOONS pickled green pepper; 150 g soft butter; 7-10 Tbsp Salt; 1 Onion; 1 Garlic clove; 100 g Mushrooms; 3 TABLESPOONS Olive oil; 200 g Risotto Rice; 7-10 Tbsp Pepper; 200 ml White wine; 400 ml Vegetable broth; 500 g Pork tenderloin; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 ml Orange juice
1 untreated orange
2 TEASPOONS pickled green pepper
150 g soft butter
7-10 Tbsp Salt
1 Onion
1 Garlic clove
100 g Mushrooms
3 TABLESPOONS Olive oil
200 g Risotto Rice
7-10 Tbsp Pepper
200 ml White wine
400 ml Vegetable broth
500 g Pork tenderloin
7-10 Tbsp Cling film

Directions

1
For the orange butter, bring the orange juice to the boil and reduce by half. Wash the orange hot, grate dry and peel thinly with a zest ripper. Coarsely chop the green pepper.
2
Stir pepper and orange zest into the butter. Stir in orange juice. Season with salt. Form butter into a roll, wrap in foil and chill. Peel onion and garlic and chop finely.
3
Clean and clean the mushrooms and cut them into slices. Heat 1 tablespoon of oil in a saucepan. Fry the onion, garlic and mushrooms over a low heat until transparent. Add rice and sauté briefly. Season with salt and pepper.
4
Gradually add broth and wine, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Wash the meat, dab dry and cut into 8 medallions.
5
Heat 2 tablespoons of oil in a frying pan. Fry the meat on each side for about 4 minutes. Season with salt. Cut the orange into 8 slices and fry briefly in the frying fat. Cut off 4 slices of butter and use the remaining butter for other purposes.
6
Arrange meat, orange slices, orange butter and risotto on plates.