Ginger Lime Pork with Coconut Rice

Hey y'all! If you love bright, zesty flavors and tender, juicy bites, this Ginger Lime Pork with Coconut Rice is about to be your new go-to. It’s the kind of dish that feels restaurant-fancy but fits a busy weeknight, family dinner, or low-key entertaining with friends. The pork is citrusy and aromatic, the rice is creamy and fragrant, and together they make pure magic. Let’s get cooking!

Why You’ll Love This Ginger Lime Pork with Coconut Rice

• Big, bold flavor: zingy lime, fresh ginger, and a hint of sweetness make every bite pop.
• Weeknight-friendly: on the table in under 45 minutes with simple steps.
• Ultra-tender pork with a caramelized sear and a silky pan sauce.
• Dreamy coconut rice that’s fluffy, creamy, and subtly aromatic.
• Easy to customize with heat, herbs, or different cuts of pork.

Ingredients for Ginger Lime Pork and Coconut Rice

Pork & Marinade

• 1 pork tenderloin (1.25 lb / 560 g), trimmed
• 2 tablespoons fresh ginger, finely minced
• 3 cloves garlic, minced
• 1 tablespoon lime zest (from 2 limes)
• ¼ cup fresh lime juice (60 ml)
• 2 tablespoons soy sauce (or tamari)
• 1–1.5 tablespoons honey or light brown sugar
• 1 teaspoon fish sauce (optional, for depth)
• ½ teaspoon red pepper flakes (optional for heat)
• 2 tablespoons neutral oil (canola/avocado) for searing

Coconut Rice

• 1 ½ cups jasmine rice (285 g), rinsed until water runs mostly clear
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• ¾ cup water (180 ml)
• ½ teaspoon fine salt
• 1 teaspoon sugar (optional, rounds the flavor)
• 1 teaspoon lime zest

To Finish

• ⅓ cup low-sodium chicken broth (or water) for pan sauce
• 2 teaspoons butter (optional, for glossy sauce)
• Fresh cilantro, chopped (¼ cup)
• 2 scallions, thinly sliced
• Toasted coconut flakes and lime wedges (optional)

How to Make Ginger Lime Pork with Coconut Rice

Step 1: Marinate the ginger-lime pork

1. In a bowl, whisk ginger, garlic, lime zest, lime juice, soy sauce, honey, and fish sauce. Reserve 2 tablespoons of this marinade in a small cup for the pan sauce later.
2. Place the pork tenderloin in a zip-top bag or shallow dish and pour the remaining marinade over it. Seal and marinate in the fridge for 20–30 minutes (or up to 4 hours), flipping once halfway.

Step 2: Cook the coconut rice

1. Combine rinsed jasmine rice, coconut milk, water, salt, and sugar in a medium saucepan. Bring to a gentle boil over medium heat.
2. Stir once, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and fold in lime zest.

Step 3: Sear and roast the pork

1. Preheat oven to 400°F (205°C). Remove pork from marinade and pat very dry with paper towels (discard used marinade).
2. Heat oil in an oven-safe skillet over medium-high until shimmering. Sear pork 2–3 minutes per side until deep golden, 6–8 minutes total.
3. Transfer skillet to the oven and roast 10–12 minutes, or until the center reaches 145°F (63°C) on an instant-read thermometer. Rest on a board for 5–8 minutes.

Step 4: Make the gingery lime pan sauce

1. Return the skillet to medium heat. Add chicken broth and the reserved 2 tablespoons marinade. Simmer 2–3 minutes, scraping up browned bits.
2. Whisk in butter to finish. Slice pork into medallions and spoon sauce over the top.

Step 5: Plate Ginger Lime Pork with Coconut Rice

1. Scoop fluffy coconut rice onto plates, top with sliced pork and pan sauce.
2. Shower with cilantro, scallions, toasted coconut, and serve with lime wedges.

Notes for Ginger Lime Pork Success

• Marinade safety: Discard used marinade or boil it hard for 1–2 minutes before using as a sauce; better yet, reserve some upfront as directed. See safe handling and temps via the USDA: safe minimum internal temperatures.
• For the fluffiest coconut rice, rinse until water runs mostly clear to remove excess starch; more on why rinsing matters here: Serious Eats on rinsing rice.
• Zest first, then juice: It’s much easier to zest firm citrus. Quick primer on getting the most zest: how to zest citrus.

Variations: Twists on Ginger Lime Pork with Coconut Rice

• Grilled ginger-lime pork: Grill tenderloin over medium-high heat 12–15 minutes, turning every 3–4 minutes, then rest and slice; serve with coconut rice.
• Spicy chili-lime: Add 1–2 teaspoons sriracha or sambal to the marinade and finish with thinly sliced Thai chiles.
• Creamy coconut rice bowls: Slice pork and serve over coconut rice with shredded carrots, cucumbers, and a drizzle of lime-yogurt sauce.

Equipment for Ginger Lime Pork with Coconut Rice

• Oven-safe skillet (10–12 inch)
• Medium saucepan with lid
• Microplane or fine grater (for ginger and lime zest)
• Instant-read thermometer
• Cutting board and sharp knife
• Measuring cups and spoons

Storage for Ginger Lime Pork and Coconut Rice

• Refrigerate sliced pork and coconut rice in separate airtight containers for 3–4 days.
• Reheat pork gently in a covered skillet with a splash of broth over low heat until warmed through; rice reheats well in the microwave with 1–2 teaspoons water.
• Freeze pork (sliced) up to 2 months and rice up to 1 month; thaw overnight in the fridge before reheating.

Serving Ideas and Pairings for Ginger Lime Pork

• Bright sides: quick pickled cucumbers, steamed green beans, or charred broccoli.
• Fresh crunch: a simple cabbage slaw with lime and sesame oil balances the creamy coconut rice.
• Drinks: crisp lager, dry Riesling, or sparkling water with lime.

Pro Tips for Ginger Lime Pork with Coconut Rice

• Pat the pork dry before searing to encourage a deep, caramelized crust.
• Use an instant-read thermometer and pull at 145°F (63°C) for juicy, blush-pink pork; learn more on doneness from the USDA guide above.
• Let it rest 5–8 minutes so juices redistribute, keeping each slice succulent and tender.

FAQ: Ginger Lime Pork with Coconut Rice

Can I use pork chops instead of tenderloin?

Yes. Use 4 boneless center-cut pork chops (about 1-inch thick). Sear 2–3 minutes per side, then roast 6–8 minutes to 145°F.

Can I make the coconut rice in a rice cooker?

Absolutely. Add rinsed rice, coconut milk, water, salt, and sugar to the cooker, then use the white rice setting. Let steam 10 minutes after it flips to warm.

Is this Ginger Lime Pork with Coconut Rice gluten-free?

Yes, if you use tamari or certified gluten-free soy sauce and check that your fish sauce and broth are gluten-free.