Let’s bring this dish to life, step by step:

1. In a small bowl, mix together the grated ginger, lime juice, soy sauce, honey, and minced garlic. This marinade is the heart of the dish, infusing the pork with a vibrant flavor.
2. Place the pork medallions in a shallow dish and pour the marinade over them, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor.
3. While the pork marinates, prepare the coconut rice. In a saucepan, combine the jasmine rice, coconut milk, and water. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
4. Heat the olive oil in a large skillet over medium-high heat. Remove the pork from the marinade, shaking off excess, and season with salt and pepper.
5. Cook the pork medallions in the skillet for about 4-5 minutes per side, or until they are golden brown and cooked through.
6. Once cooked, remove the pork from the skillet and let it rest for a few minutes. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
7. Fluff the coconut rice with a fork and serve alongside the pork medallions. Garnish with chopped cilantro and lime wedges for a fresh touch.

Tip: Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for perfect doneness.