In a mixing bowl, combine grated fresh ginger, lime zest, lime juice, soy sauce, olive oil, and minced garlic. Whisk until well blended.

Slice the pork tenderloin into even pieces and add them to the marinade. Cover and refrigerate for at least 30 minutes.

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine rinsed jasmine rice, coconut milk, water, sugar, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18-20 minutes.

Heat a skillet over medium-high heat. Remove the marinated pork from the fridge, discard the marinade, and sear the pork for 4-5 minutes on each side until cooked through.

Let the pork rest for a few minutes before slicing into bite-sized pieces. Fluff the coconut rice and spread it across serving plates.

Arrange sliced pork on top of the rice and garnish with fresh cilantro and lime wedges.