Dinner

Ginger Lime Pork with Coconut Rice

Name: Ginger Lime Pork with Coconut Rice
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 1 lb pork tenderloin; 2 tablespoons ginger, minced; 2 tablespoons lime juice; 2 tablespoons soy sauce; 1 tablespoon honey; 1 can (14 oz) coconut milk; 1 cup jasmine rice; 1 cup water; Salt and pepper to taste; Chopped cilantro for garnish

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This Ginger Lime Pork with Coconut Rice pairs bright, zesty pork with creamy, fragrant rice for a weeknight dinner that feels special. The pork marinates in fresh ginger, lime, soy, and honey, giving it tangy, slightly sweet flavor and a glossy finish when seared. The coconut jasmine rice is rich and aromatic, with a soft, slightly sticky texture that soaks up those savory juices. It smells tropical and tastes fresh — warm, comforting, and balanced.

Recipe Information

Prep Time: 40 minutes (10 minutes active + 30 minutes marinating)
Cook Time: 30 minutes
Total Time: 70 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(approximate per serving)

Calories per serving: 490 kcal
Protein: 26 g
Carbohydrates: 48 g
Fat: 23 g
Fiber: 2 g
Sugar: 7 g
Sodium: 600 mg

Why Make This Ginger Lime Pork with Coconut Rice

This dish is quick, flavorful, and comforting. The ginger and lime brighten the pork while honey softens the sharpness, creating a balanced, layered taste. Coconut rice brings creamy texture and a subtle sweet aroma that makes the meal feel special with minimal effort. It works for busy weeknights, casual dinners, or when you want a tropical twist without exotic ingredients.

How to Make Ginger Lime Pork with Coconut Rice

You’ll marinate the pork, cook the coconut rice, sear or grill the tenderloin, then rest and slice. Steps are easy to follow and most cooking is hands-off while the rice simmers and the pork marinates.

Ingredients:

1 lb pork tenderloin
2 tablespoons ginger, minced
2 tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon honey
1 can (14 oz) coconut milk
1 cup jasmine rice
1 cup water
Salt and pepper to taste
Chopped cilantro for garnish

Directions:

Step 1: Preparation

Trim any silver skin from the pork tenderloin and pat it dry with paper towels. Measure and mince the ginger and squeeze the lime juice. Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch.

Step 2: Mixing

In a bowl, whisk together the minced ginger, lime juice, soy sauce, and honey to make the marinade. Place the pork in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat evenly. Marinate in the fridge for at least 30 minutes (or up to 2 hours) to let the flavors penetrate.

Step 3: Cooking

While the pork marinates, combine the rinsed rice, coconut milk, and 1 cup water in a saucepan. Add a pinch of salt. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for about 15–20 minutes, until the rice is tender and liquid is absorbed. Meanwhile, heat a grill pan or skillet over medium-high heat. Remove pork from the marinade (reserve a little for basting if desired) and season with salt and pepper. Cook the tenderloin about 6–7 minutes per side, until an instant-read thermometer reads 145°F (63°C).

Step 4: Finishing

Let the pork rest for 5 minutes before slicing to keep juices inside. Fluff the coconut rice with a fork and taste for salt; add more if needed. Slice the pork into medallions and arrange over the coconut rice. Garnish with chopped cilantro and a squeeze of fresh lime if you like. Serve warm.

How to Serve Ginger Lime Pork with Coconut Rice

Serve slices of pork over a bed of coconut jasmine rice with cilantro on top. Add lime wedges for extra brightness. For a full meal, plate with a side of steamed broccoli, sautéed snap peas, or a simple cucumber salad. For a dinner party, arrange on a platter and garnish with extra herbs and thinly sliced red onion for color.

How to Store Ginger Lime Pork with Coconut Rice

Refrigerator: Store pork and rice in an airtight container for up to 3–4 days. Keep pork sliced or whole; slices reheat faster.
Freezer: Freeze cooked pork (sliced) and cooled rice separately in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet with a splash of water or broth over medium-low heat, or microwave covered until warmed through. Reheat rice with a sprinkle of water to restore moisture.

Expert Tips for Perfect Ginger Lime Pork with Coconut Rice

Pat the pork dry before searing to get a nice brown crust.
Don’t skip the rest: letting the pork rest keeps it juicy.
Taste the coconut rice before serving and add salt or a squeeze of lime to brighten it.
If you like char, finish the pork on a hot grill for a minute per side.
Use fresh lime and ginger for the best, bright flavors; bottled lime juice will work in a pinch.
Reserve a tablespoon of marinade before adding raw pork if you want to use it for basting — never reuse marinade that touched raw meat unless boiled first.

Delicious Variations

Spicy: Add 1 teaspoon chili flakes or 1 tablespoon sriracha to the marinade.
Citrus swap: Use lemon or orange juice instead of lime for a different brightness.
Coconut-light: Use light coconut milk or dilute regular with extra water to reduce fat.
Veggie bowl: Serve with roasted sweet potatoes, sliced avocado, and shredded cabbage for a bowl-style meal.
Herb twist: Substitute cilantro with fresh basil or mint for a different aroma.

Frequently Asked Questions

Can I use a different cut of pork?
Yes. Pork loin or boneless chops work fine. Adjust cooking time: chops cook faster, and a larger loin may take longer. Aim for 145°F (63°C) internal temp.
How long can I marinate the pork?
Marinate at least 30 minutes for flavor. You can marinate up to 2 hours in the fridge. Longer than that can start to change the meat texture because of the lime acid.
Can I make this gluten-free?
Yes. Use tamari or a gluten-free soy sauce substitute to keep the recipe gluten-free.
What if I only have canned light coconut milk?
Light coconut milk works; the rice will be less rich but still aromatic. You can add a teaspoon of coconut oil for a bit of extra richness.
Can I cook the rice in a rice cooker?
Absolutely. Combine rinsed rice, coconut milk, and water in the rice cooker and cook per the machine’s instructions.
Is this dish good cold or for meal prep?
Yes. The pork and rice keep well for meals. Serve cold or reheat. Add a fresh herb garnish before eating to refresh flavors.
How do I know the pork is done without a thermometer?
Slice into the thickest part: the meat should be slightly pink in the center but not raw; juices should run clear. A thermometer is the most reliable way to avoid overcooking.

Conclusion

This Ginger Lime Pork with Coconut Rice is an easy, flavorful meal that balances tangy, sweet, and creamy notes — bright ginger and lime on savory pork with soft, fragrant coconut rice. It’s ideal for a quick weeknight dinner or for serving guests. If you want another trusted take on this dish for inspiration, see the recipe at Ginger Lime Pork with Coconut Rice | Gimme Some Oven. Enjoy cooking — the aromas will fill your kitchen and the dish will taste even better made at home.