Preheat oven to 400 degrees.

Combine the coconut milk, soy sauce, fish sauce, lime juice, chili garlic paste, agave (or brown sugar or honey) and pour into a large freezer bag. Add the pork tenderloin and let marinate at room temperature for 15 – 20 minutes. You can also prepare this a day ahead but let it marinate in the refrigerator, taking it out about 10 minutes before cooking to take the chill off.

Heat the oil in an oven proof skillet over medium-high heat. Remove the pork from the marinade, reserving the marinade, and dry it well with paper towels. Brown in the hot oil until seared, about 3 minutes per side. Place the tenderloin in the preheated oven and cook for 20 – 25 minutes or until the pork reaches 155 – 160 degrees on an instant-read thermometer for medium, cook more if you prefer your pork less pink. Remove from oven and let rest for 5 minutes.

Pour the reserved marinade in a saucepan and bring to a boil over medium-high heat. Once the mixture has boiled, add the Sunbutter and cook, stirring until heated though and smooth. If sauce is too thick, add a little water to thin it out. Taste the sauce and add a little more sweetener or chili garlic paste if desired. Slice the pork loin roast and serve the sauce on the side.