Start by slicing your pork tenderloin into medallions – aim for about 1-inch thick pieces (or if using ground pork, just have it ready to go).

In a bowl, whisk together the minced ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha – start with 1 tsp and add more if you like heat.

Add the pork medallions and let them hang out for at least 5 minutes (15 minutes is even better if you’ve got time).

While the pork marinates, get your coconut rice started. Rinse the jasmine rice until the water runs clear.

In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring it to a boil, then immediately reduce to low heat and cover. Let it simmer for 18 minutes.

Heat your vegetable oil in a large skillet over medium-high heat. Remove the pork from the marinade (save that liquid!) and season with salt and pepper.

For medallions: Cook 3-4 minutes per side until golden and they reach 145°F internally.

For ground pork: Break it up with a spoon and cook for 6-8 minutes, stirring frequently until no pink remains.

Add the white parts of the scallions during the last minute of cooking for extra flavor.

Remove the pork and let it rest while you deglaze the pan with the reserved marinade. Let it bubble and reduce for 2-3 minutes until it’s syrupy.

Fluff your coconut rice with a fork, stir in the butter, and sprinkle with toasted coconut flakes.

Slice the rested pork (if using medallions) and arrange over the rice.

Drizzle with that gorgeous pan sauce, then garnish with chopped peanuts, fresh cilantro, mint, Thai basil, and the green parts of the scallions.