Slice the pork tenderloin into 1-inch medallions. In a bowl, whisk together minced ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha. Pour the marinade over the pork and let marinate for 5-15 minutes.

Rinse 1 cup of jasmine rice under cold water until clear. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, cover, and cook on low for 18 minutes.

Heat vegetable oil in a skillet. Season marinated pork with salt and pepper, then cook in the skillet for 3-4 minutes per side until golden brown and cooked to 145°F.

Transfer cooked pork to a plate. Pour the reserved marinade into the skillet and simmer for 2-3 minutes until slightly reduced.

Fluff the coconut rice with a fork, adding butter and toasted coconut flakes if desired.

To serve, place a scoop of coconut rice on each plate, top with pork, drizzle with sauce, and garnish with herbs and peanuts.