Combine SunButter, water, chipotles and sauce, honey, oregano, and cumin in a food processor and process until smooth. Pour ½ cup into a food storage bag. Add the pork tenderloin, seal bag and make sure the marinade covers the pork completely. Refrigerate for 2 hours or up to 12 hours. Put the rest of the sauce in a small saucepan and reserve.
Remove pork from the refrigerator. Preheat the oven to 425 degrees. Line a baking sheet with foil for easy clean up.
Remove the pork from the marinade, season the pork with salt and pepper, and place on a baking sheet. Discard the marinade. Roast the pork for 20-35 minutes or until the internal temperature reaches 145 degrees on an instant-read thermometer. Remove from oven and let sit for 5-10 minutes.
While the pork is resting, heat the sauce over medium heat. Add a little water, if needed to thin the sauce. Slice the pork and pour some of the sauce over the top. Serve the rest of the sauce on the side. Sprinkle the pork with chopped cilantro, if desired.