In a mixing bowl, combine the zest and juice of two limes, grated ginger, minced garlic, soy sauce, and honey, whisking until smooth. Place the pork cuts into a resealable plastic bag or shallow dish, pouring the marinade over them to coat thoroughly. Seal or cover, then refrigerate for at least 20 minutes to allow the flavors to meld beautifully.

While the pork marinates, rinse the jasmine rice under cold water until it runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with coconut milk, 1 cup of water, and a sprinkle of salt. Bring to a gentle boil over medium heat, then reduce to low and simmer for about 15 minutes.

Once the rice has cooked, turn off the heat and remove the saucepan from the burner. Cover it with a lid and let it sit for an additional 10 minutes.

Heat a skillet over medium-high heat and drizzle in a little oil to coat the bottom. Carefully take the marinated pork out of the fridge, pat it dry, and add it to the hot skillet. Sear each side for about 4–5 minutes, until the pork is golden brown and has an internal temperature of 145°F.

Once the pork is perfectly cooked, transfer it to a cutting board and let it rest for 5 minutes. After resting, slice the pork into medallions.

To serve your Ginger Lime Pork with Coconut Rice, spoon the fragrant coconut rice onto plates and layer the sliced pork over the top. Drizzle any remaining pan juices over the pork and garnish with chopped cilantro.