Spicy Pineapple Pork Tenderloin with Coconut Rice

Trim any silver skin from the 2 pounds of pork tenderloin and cut into 1-inch medallions. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

In a bowl, whisk together 1/4 cup soy sauce, 3 tablespoons sriracha, 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon cornstarch until smooth. Set aside.

Dice 3 cups fresh pineapple into 1/2-inch chunks. Mince 6 cloves of garlic and grate 2 tablespoons fresh ginger. Dice 2 large red bell peppers and 1 large red onion.

In a large pot, combine 4 cups jasmine rice, 2 cans coconut milk, 2 cups chicken broth, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.

While rice cooks, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, sear the pork medallions for 2-3 minutes per side until golden brown. Transfer to a plate.

In the same skillet, add the diced red onion and cook for 3 minutes until softened. Add the red bell peppers and cook for another 3 minutes.

Add the minced garlic, grated ginger, and 1 teaspoon red pepper flakes to the skillet. Cook for 1 minute until fragrant.

Add the diced pineapple to the skillet and cook for 3 minutes until slightly caramelized.

Return the pork to the skillet and pour the sauce mixture over everything. Bring to a simmer and cook for 5-7 minutes until the sauce thickens and the pork is cooked through (145°F internal temperature).

Fluff the coconut rice with a fork and stir in the juice of 1 lime.

Slice the remaining lime into wedges and chop 6 green onions and 1/2 cup cilantro.

Serve the pork and pineapple mixture over the coconut rice, garnished with green onions, cilantro, and lime wedges.