Step 1

For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.

Step 2

Preheat oven to 450º F.

Step 3

In a large mixing bowl, whisk to combine the soy sauce, vinegar, mustard, sugar and cornstarch. Season with cracked black pepper.

Step 4

Place pork tenderloins on sheet tray, leaving a little space between the two, and pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.

Step 5

Add the red onion, bell peppers, and pineapple to the big mixing bowl and toss to coat with the glaze. Transfer the vegetables to the sheet tray, spreading evenly around the tenderloins.

Step 6

Roast pork until the pork reaches 140ºF, about 20 minutes. Move the tenderloins to a cutting board and tent with aluminum foil allowing to rest for 5 minutes.Transfer vegetables to serving platter then cut pork into ½-inch-thick medallions and place over vegetables, pouring any juices ver top. Serve with coconut rice.