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Put 1 lb pork tenderloin on a cookie sheet in the freezer for 10 minutes so that it is easier to slice.
When the pork comes out of the freezer, slice it into thin slices (about ⅛”).
Put the pork in a bowl and add 6 tbsp cornstarch. Use tongs to coat the pork in the cornstarch.
Add 2 tbsp sesame oil, 2 tbsp ginger, 2 tbsp garlic, sliced pork, ½ cup soy sauce, ½ cup brown sugar, and ¼ cup water into your Magnifique Clay Pot Oven and cook on HIGH for 20-30 minutes, or until the pork reaches an internal temperature of 165 degrees Fahrenheit and the sauce is thickened. If you are using a different brand of slow cooker, you will need to cook the pork on HIGH for about 1½ – 2 hours. Stir the pork once in the middle of cooking so as to coat the sliced pork in the sauce.
When the sauce has thickened and the pork tenderloin reaches an internal temperature of 145 degrees Fahrenheit, remove the lid and add the green onions. Stir to combine.
Serve your Slow Cooker Mongolian Pork over a bed of rice topped with more green onions and sesame seeds. Enjoy!