Slice the pork tenderloin into 1-inch medallions and marinate in a blend of ginger, lime juice, soy sauce, brown sugar, garlic, and sriracha for at least 5 minutes.

Rinse jasmine rice until water runs clear, then combine with coconut milk, water, and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer for 18 minutes.

Heat vegetable oil in a skillet over medium-high heat. Sauté the marinated pork for 3-4 minutes per side or until golden brown and internal temperature reaches 145°F.

Remove pork and let it rest. Pour reserved marinade into the skillet, boil for 2-3 minutes to reduce.

Fluff coconut rice gently with a fork, adding butter and toasted coconut flakes.

Slice pork and layer over coconut rice. Drizzle with reduced sauce, garnish with peanuts, fresh herbs, and sliced scallions.