Honey Soy Pork Medallions with Crispy Risotto Cakes, Pineapple Salsa and Spinach

i made this thursday night for dinner. i was trying to recreate something that i had at the restaurant clyde's a few weeks ago with our friend rian. it turned out really well. here are the recipes...

...honey soy pork medallions
1 pork loin, cut into 1-inch thick medallions
soy sauce
Honey
garlic, minced
sesame oil

Put pork medallions, soy sauce, honey , garlic, and sesame oil in a large ziplock bag and marinate for a couple of hours. Grill on low for about 10 minutes each side or until cooked through.

...crispy risotto cakes
2 tablespoona butter
1/4 cup sweet onion, diced
1 cup arborio rice
1/2 cup white wine
2 limes, juiced
cajun seasoning
flour
olive oil

Melt butter in a large saucepan and saute onion until soft. Add rice and saute until golden. Add wine and stir until it is absorbed. Add one cup of hot water and stir until it is absorbed. Continue to add water, one cup at a time, until the rice is just tender and the mixture is thick, simmering until the liquid is almost all absorbed before each addition, about 25 minutes. Remove from heat and stir in lime juice and cajun seasoning.

Cover and refrigerate until cold, about 2 hours.

Shape risotto into cakes, using about 1/3 cup for each cake. Place the cakes on a baking sheet and refrigerate for 1 hour.

Place flour and cajun seasoning in a shallow dish and lightly coat each cake with flour mixture. Heat some olive oil in a heavy skillet over medium heat. Cook risotto cakes until golden brown and heated through, about 3 minutes on each side. Drain on a paper towel lined plate.

...pineapple salsa
1 pineapple, finely diced
1/4 red onion, finely diced
1/4 red pepper, finely diced
1 lime, juiced
sprinkle cajun seasoning

to plate place one crispy risotto cake in the middle of the plate. lean two pork medallions up against the risotto cake. place sauted spinach next to the risotto cake. spoon the pineapple salsa on top of the medallions.