Begin by slicing the pork tenderloin into 1-inch medallions for even cooking. If using ground pork, simply set it aside. Place the pork in a bowl, then add minced ginger, freshly squeezed lime juice, soy sauce, brown sugar, minced garlic, and sriracha. Allow the pork to marinate for at least 5 minutes, preferably 15.

While the pork marinates, rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a rolling boil, then reduce to low, cover, and simmer for 18 minutes.

Heat a skillet over medium-high heat and add vegetable oil. Season the marinated pork with salt and pepper, then add to the skillet. Cook for 3-4 minutes on each side until golden and reach an internal temperature of 145°F. If using ground pork, sauté for 6-8 minutes, breaking it up for even cooking.

Once the pork is cooked, remove it from the skillet and let it rest. Pour in the reserved marinade and deglaze the pan by scraping up browned bits. Cook the marinade for 2-3 minutes until it thickens.

After the rice has finished cooking, fluff it with a fork to separate the grains. Stir in a tablespoon of butter and toasted coconut flakes for richness.

Slice the cooked pork medallions and serve over coconut rice. Drizzle with pan sauce and garnish with fresh herbs and crushed peanuts before serving.