Prepare the Thai sweet chili sauce by adding the sesame oil to a small frying pan over medium high heat.
Add the minced chilis and garlic, and saute for about 5 minutes until both have softened.
Add the rest of the ingredients, including arrowroot, and whisk until the sauce begins to simmer and thicken. Set aside.
Marinate the pork roast with coconut aminos, salt, and ½ cup of the Thai sweet chili sauce. Allow to marinate for 30 minutes up to overnight.
Preheat oven to 425 degrees F.
Add the pork to a baking dish, and add all the marinade into the dish along with the pork.
Cover the baking dish with foil, and bake for 20-30 minutes, depending on the size of your roast.
Uncover, and baste with the juices. Allow to continue baking for 10-20 minutes, depending on desired doneness.
Serve with rice and vegetables, and drizzle with additional Thai sweet chili sauce.