In a bowl, combine the zest and juice of two limes, grated ginger, minced garlic, soy sauce, and honey. Mix well to create a marinade, then add your pork, ensuring it’s fully coated. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes or up to 4 hours for deeper flavor.

While the pork marinates, rinse 1 ½ cups of jasmine rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice with one can of coconut milk, a pinch of salt, and the appropriate amount of water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 15 minutes until the rice is tender and the liquid is absorbed.

After marinating, heat a skillet over medium-high heat and add a drizzle of oil. Remove the pork from the marinade, pat it dry with paper towels to avoid steaming, and sear it in the hot skillet. Cook for about 4–5 minutes on each side, or until golden brown and an internal temperature of 145°F is reached.

Once cooked, transfer the pork to a plate and cover it loosely with foil. Allow it to rest for 5 minutes; this step ensures the juices settle, making the pork juicy and tender. After resting, slice the pork into medallions, showcasing the succulent interior.

To serve, spoon a generous portion of the creamy coconut rice onto each plate, then arrange the sliced Ginger Lime Pork over the rice. Drizzle any leftover pan juices on top, and garnish with freshly chopped cilantro and lime wedges for a vibrant touch.