Description

This Ginger Lime Pork with Creamy Coconut Rice offers a vibrant and aromatic weeknight meal inspired by Asian flavors. Tender pork medallions marinated in a zesty ginger-lime sauce are pan-seared to perfection and served alongside rich, creamy coconut jasmine rice. The combination of sweet, tangy, and savory elements makes this dish a tropical delight that’s ready in just 35 minutes.

Ingredients

Scale

For the Ginger Lime Pork:

1.5 lbs pork tenderloin, sliced into 1-inch medallions (or 1 lb ground pork)
3 tbsp fresh ginger, minced
3 limes, juiced (about 1/3 cup)
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
2 tbsp vegetable oil
1–2 tsp sriracha (adjust to taste)
1 tsp salt
1/2 tsp black pepper
3 scallions, white and green parts separated
1/4 cup roasted peanuts, roughly chopped
1/4 cup fresh cilantro, chopped
2 tbsp fresh mint leaves (optional)
2 tbsp Thai basil, torn (optional)

For the Coconut Rice:

1 cup jasmine rice
1 can (14 oz) coconut milk
1 cup water
1 tsp salt
1 tbsp butter
1/4 cup toasted coconut flakes (optional but recommended)

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Instructions

Prepare and Marinate Pork: Slice pork tenderloin into 1-inch medallions or prepare ground pork. In a bowl, whisk together minced ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha. Add the pork to this marinade, ensuring it’s well coated. Let it marinate for at least 5 minutes; 15 minutes is preferred for deeper flavor.
Cook Coconut Rice: Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce to low, cover tightly, and simmer for 18 minutes without lifting the lid. This will yield creamy, perfectly cooked coconut rice.
Cook Pork Medallions: Heat vegetable oil in a large skillet over medium-high heat. Remove pork from marinade (reserve marinade) and season with salt and black pepper. Cook pork medallions 3-4 minutes per side until golden brown and internal temperature reaches 145°F. For ground pork, cook broken up in the skillet for 6-8 minutes until no pink remains, stirring frequently. Add the white parts of scallions during the last minute of cooking to infuse flavor.
Deglaze and Reduce Marinade: Remove pork from skillet and let rest. Pour reserved marinade into the hot skillet and cook over medium heat, stirring occasionally, until it thickens and becomes syrupy, about 2-3 minutes. This will be your sauce.
Finish the Rice and Assemble: Fluff the coconut rice with a fork. Stir in butter until melted and mix in toasted coconut flakes if using. Slice rested pork medallions and arrange them over the coconut rice. Spoon the reduced marinade sauce over the pork. Garnish with green scallion parts, chopped peanuts, cilantro, mint, and Thai basil as desired for bright herbal notes.

Notes

Marinate the pork longer if possible for deeper flavor, but 5 minutes works in a pinch.
Do not lift the lid while cooking the coconut rice to ensure even steaming.
Use a meat thermometer to avoid overcooking the pork; tenderloin dries out quickly.
Toasted coconut flakes add an excellent texture and sweetness but are optional.
Adjust sriracha according to your preferred spice level.
Ground pork provides a softer texture and cooks more quickly than medallions.