Mix together honey, coconut aminos, tomato paste and 1 tsp of coconut oil and whisk well. *If using an 8 quart instant pot, add 1/3 cup of water to this mixture.

Set Instant Pot to saute. When it's displays the word hot, add 1 tsp of coconut oil to the bottom of the pan. Saute pork tenderloin on all sides until it gets to a nice golden brown, then sprinkle thoroughly with salt.

Add an additional tsp of coconut oil to the pan along with garlic and ginger and cook for a minute or until fragrant. Turn Instant Pot off and stir in sauce.

Place and lock lid on the IP, and set to manual/high pressure for 5 minutes.

When cook time is up, natural pressure release for 6 minutes, then switch to quick release.

Remove pork from Instant Pot and let it rest for at least 3-5 minutes while you thicken the sauce. Switch pot to saute and remove 1/2 cup of the sauce from the pot and add flour to thicken. Pour the slurry back into the Instant Pot. Keep stirring until the sauce thickens, usually 1-2 minutes. Add crushed red pepper, if desired.

Slice pork and serve over brown rice ramen, brown rice, noodles, or noodles. Add veggies and top with sauce.