Start by slicing the pork tenderloin into 1-inch thick medallions. Set aside.

In a medium bowl, whisk together freshly minced ginger, lime juice, soy sauce (or tamari), brown sugar, minced garlic, and sriracha.

Add the sliced or ground pork to the marinade, ensuring each piece is coated evenly. Let it marinate for at least 5 minutes, up to 15 minutes.

Rinse 1 cup of jasmine rice under cold water until the water runs clear. Combine with coconut milk, a cup of water, and a pinch of salt in a saucepan.

Bring the coconut rice mixture to a boil, then reduce the heat to low. Cover and simmer for 18 minutes.

In a large skillet, heat vegetable oil over medium-high heat. Season the marinated pork with salt and pepper, then add it to the skillet. Cook for 3-4 minutes on each side.

Remove the pork from the skillet and let it rest for a few minutes. Deglaze the skillet with reserved marinade and simmer until thickened.

Once the coconut rice is cooked, fluff it gently with a fork. Stir in a tablespoon of butter and sprinkle on toasted coconut flakes.

To serve, spoon coconut rice onto each plate, slice the rested pork, and drizzle with pan sauce.

Top with chopped scallions, peanuts, and fresh herbs. Enjoy!