Tender Ginger Lime Pork With Coconut Rice

One weekend afternoon, I decided to take a break from the usual chicken and rice routine. I wanted something fragrant, something that could brighten up the table yet still feel comforting. The thought of fresh ginger and zesty lime came to mind two ingredients that wake up any tired palate.

I pulled out a tender pork tenderloin from the fridge, a few limes sitting on the counter, and a can of coconut milk I’d been saving for a rainy day dish. As the pork marinated, the kitchen filled with the sharp, clean scent of ginger mingling with lime and soy.

The sizzling sound when the marinated pork hit the hot skillet was all I needed to know dinner would be good. And when paired with soft, creamy coconut rice and a sprinkle of herbs, it became more than a meal it was a refreshing escape.

This Tender Ginger Lime Pork with Coconut Rice is a dish I turn to when I crave brightness and comfort in one bite. It’s quick enough for a weeknight but flavorful enough to serve to guests. Every forkful brings a balance of tangy, sweet, savory, and aromatic freshness that just makes you want to slow down and enjoy it.

Short Description

Tender slices of pork glazed in a gingery lime sauce served over fluffy coconut rice this bright and aromatic dish blends citrus, spice, and creamy texture for a meal that feels both comforting and exotic.

Key Ingredients

For the Ginger Lime Pork

• 1½ lbs pork tenderloin, sliced into 1 inch medallions (or 1 lb ground pork for a softer texture)
• 3 tbsp fresh ginger, minced
• Juice of 3 limes (about ⅓ 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
• ½ tsp black pepper
• 3 scallions, white and green parts separated
• ¼ cup roasted peanuts, roughly chopped
• ¼ cup fresh cilantro, chopped
• 2 tbsp fresh mint leaves (optional)
• 2 tbsp Thai basil, torn (optional but amazing)

For the Coconut Rice

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp butter
• ¼ cup toasted coconut flakes (optional but recommended)

Tools Needed

• Sharp knife
• Mixing bowls
• Large skillet or frying pan
• Medium saucepan with lid
• Wooden spoon or spatula
• Cutting board
• Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Pork and Marinade

Slice the pork tenderloin into 1-inch medallions or use ground pork. In a large bowl, whisk together minced ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha. Let it marinate for at least 5 minutes or up to 15 minutes for a deeper flavor.

Step 2: Cook the Coconut Rice

While the pork marinates, rinse jasmine rice under cold water until it runs clear. Cook for 18 minutes without lifting the lid. Once done, remove from heat and let it rest for 5 minutes.

Step 3: Cook the Pork

For medallions: Cook 3–4 minutes per side until golden and the internal temperature reaches 145°F.

For ground pork: Break apart and cook for 6–8 minutes, stirring often until no pink remains.

Step 4: Make the Sauce and Finish the Dish

Remove the pork from the skillet and set aside. Pour the reserved marinade into the same pan, scraping any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly thickened and glossy.

Step 5: Assemble and Garnish

Serve the tender pork medallions over the coconut rice. Sprinkle with chopped peanuts, cilantro, Thai basil, mint, and the green parts of the scallions for color and crunch.

Why You’ll Love This Recipe

Bright, citrusy flavors that wake up the taste buds

Naturally gluten-free and easy to adapt for dairy free diets

Simple ingredients with restaurant quality results

Perfect balance of tangy, sweet, and savory

Coconut rice adds a creamy, tropical contrast to the zesty pork

Mistakes to Avoid & Solutions

Mistake 1: Overcooking the pork
Solution: Use a thermometer pork tenderloin is perfect at 145°F. Rest for a few minutes before slicing.

Mistake 2: Sticky or mushy rice
Solution: Rinse rice before cooking and don’t lift the lid during simmering.

Mistake 3: Sauce too salty
Solution: Add a teaspoon of honey or an extra squeeze of lime juice to balance it out.

Mistake 4: Bland flavor
Solution: Don’t skip the fresh herbs they elevate the dish with aroma and freshness.

Serving and Pairing Suggestions

Serve plated with a wedge of lime for extra zing

Pair with a light cucumber salad or steamed greens

Works beautifully for casual dinners or elegant gatherings

Enjoy with iced jasmine tea or a crisp white wine

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat pork gently in a skillet with a splash of water to keep it moist

Microwave rice with a damp paper towel on top to restore fluffiness

Coconut rice also freezes well store for up to 1 month

FAQs

1. Can I use chicken instead of pork?
Yes! Chicken thighs work wonderfully with the same marinade and cooking time.

2. What type of coconut milk is best for the rice?
Use full-fat coconut milk for the creamiest texture and flavor.

3. Can I make the pork ahead of time?
You can marinate the pork up to 24 hours ahead and cook it just before serving.

4. Is it spicy?
It’s mildly spicy from the sriracha, but you can adjust or omit it completely.

5. What can I use instead of jasmine rice?
Basmati rice or even quinoa makes a great substitute if you want a lighter option.

Tips & Tricks

Toast the coconut flakes just until golden for extra aroma

Add a teaspoon of fish sauce to the marinade for more depth

For a lighter meal, serve over cauliflower rice

A sprinkle of crushed red pepper adds a little heat contrast

Use a nonstick skillet for even searing and easy cleanup

Recipe Variations

Honey Lime Pork:
Replace brown sugar with honey for a smoother sweetness. Keep the rest of the recipe the same but simmer the sauce an extra minute for thicker glaze.

Thai Style Pork with Pineapple:
Add ½ cup diced pineapple during the last 2 minutes of cooking. The fruit caramelizes and adds a tropical twist.

Ginger Lime Tofu Bowl:
Substitute pork with firm tofu. Marinate and pan-sear until golden, then toss in the reduced sauce. Perfect for vegetarians.

Coconut Lemongrass Rice:
Add 1 crushed lemongrass stalk to the coconut rice while cooking for a subtle citrus aroma.

Final Thoughts

This dish always makes me appreciate how beautifully lime and ginger transform a simple meal. The fragrance that fills the kitchen feels like an invitation to slow down and savor each bite. Every spoonful of soft coconut rice soaking up the tangy pork sauce is satisfying in the best way.

The table with friends or family, you’ll notice how quickly it disappears a good sign that it’s become everyone’s favorite kind of meal: uncomplicated, bright, and delicious.