Description
The zing of fresh ginger paired with the tangy brightness of lime, complemented by creamy coconut rice, makes this dish a tropical delight perfect for any occasion.
Ingredients
Scale
- 1 pound pork tenderloin, trimmed
- 2 tablespoons fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Juice and zest of 2 limes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup jasmine rice, rinsed
- 1 cup coconut milk
- 1 cup water
- 1 tablespoon sugar (optional)
- Pinch of salt
- Fresh cilantro, chopped (optional garnish)
- Lime wedges (optional garnish)
- Toasted coconut flakes (optional garnish)
Instructions
- Prepare the Marinade: In a small mixing bowl, whisk together lime juice and zest, grated ginger, minced garlic, soy sauce, honey, olive oil, salt, and pepper.
- Marinate the Pork: Place the pork tenderloin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 4 hours.
- Cook the Coconut Rice: In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, sugar, and a pinch of salt. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
- Cook the Pork: Heat a large skillet or grill pan over medium-high heat. Remove the pork from the marinade, allowing excess to drip off. Cook the pork for 4-5 minutes per side, turning occasionally, until the internal temperature reaches 145°F.
- Rest and Slice: Transfer the pork to a cutting board and let it rest for 5 minutes. Slice into thin medallions.
- Assemble and Serve: Fluff the coconut rice with a fork and plate it alongside the sliced pork. Garnish with fresh cilantro, lime wedges, or toasted coconut flakes if desired.
Notes
Leftover marinade can be simmered and drizzled as a sauce, but ensure it is boiled thoroughly since it was in contact with raw meat. Adjust sweetness in the coconut rice by omitting sugar if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 15
- Carbohydrates: 40
- Protein: 30
Keywords: ginger lime pork, coconut rice, tropical recipe, easy dinner, weeknight meal, pork recipe, coconut milk, lime marinade