– 2 lb pork tenderloin – 2 tbsp extra virgin olive oil – 2 teaspoons sea salt and fresh cracked pepper – 1 teaspoon mild paprika – 6 garlic cloves – 2 Tablespoons chopped fresh parsley – 2 Tablespoons chopped fresh rosemary – ¼ water – For the glaze: – ½ cup coconut amino acids or tamari if you're keeping gluten-free and not Paleo – ⅓ cup maple syrup or honey – ⅓ cup orange juice freshly squeezed, or freshly squeezed lemon juice – ¼ cup rice vinegar – ¼ cup water