Go Back
Top-down view of Ginger Lime Pork featuring charred pork edges, glossy glaze, scallions, and a lime wedge.

Ginger Lime Pork with Sticky Glossy Glaze and Coconut Rice

Tender seared pork medallions coated in a thick, glossy ginger lime glaze served over fluffy coconut rice. A 30-minute meal with restaurant-quality char and citrus brightness.
Print Recipe Pin for Later
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1.5 lbs pork tenderloin cut into 1-inch (2.5cm) medallions
  • 1 tbsp vegetable oil high smoke point
  • 2 tbsp fresh ginger finely minced
  • 3 tbsp lime juice freshly squeezed
  • 1 tbsp lime zest from 1 lime
  • 1/4 cup honey or agave nectar
  • 2 tbsp low-sodium soy sauce
  • 1.5 cups jasmine rice rinsed
  • 1 cup full-fat coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 2 scallions thinly sliced
  • 1 tbsp toasted sesame seeds white
  • 1 lime wedge fresh, for serving

Equipment

  • 1 Large Skillet (Cast Iron preferred)
  • 1 Medium Saucepan with Lid For the rice

Method
 

Prepare Coconut Rice
  1. In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce to low heat and cover.
  2. Cook for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Sear Pork and Glaze
  1. Dry pork medallions and season with salt/pepper. Heat oil in skillet. Sear pork for 3 minutes per side until dark golden-brown charred edges appear. Remove pork.
  2. Add minced ginger to the skillet for 30 seconds. Pour in lime juice, zest, honey, and soy sauce. Simmer for 3-5 minutes until thick and glossy.
  3. Toss seared pork back into the glaze to coat thoroughly.
Plate and Garnish
  1. Place pork over a bed of coconut rice. Garnish with scallions, sesame seeds, and a fresh lime wedge.

Notes

Ensure the pork is patted completely dry before searing to get the best char.
Use fresh ginger for the best flavor profile; bottled ginger paste won't have the same bite.