Slow Cooker Mongolian Pork

5 from 1 vote

Cooked in a savory yet sweet sauce made with soy sauce, ginger, and garlic, this Slow Cooker Mongolian Pork recipe shows you how to take pork tenderloin and make an absolutely delicious and easy dinner!

Course Main Course

Cuisine Mongolian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 256kcal

Author Alexandria Drzazgowski

Equipment

Magnifique Clay Pot Oven
Tongs

Ingredients

1 lb pork tenderloin
6 Tbsp Cornstarch
2 Tbsp Toasted Sesame Oil
2 Tbsp Ginger minced
2 Tbsp garlic minced
½ cup Soy Sauce
½ cup Brown Sugar
¼ cup Water
½ cup Green Onions the green part chopped
½ Tbsp Sesame Seeds for topping

Instructions

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!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Pork Tenderloin: Mongolian Beef is traditionally made using flank steak, but this recipe substitutes pork tenderloin instead! This recipe calls for 1 lb of pork tenderloin but sometimes they come in 2 lb packages. You can either double the recipe or use the other pork tenderloin to make another dinner.
Cornstarch: This recipe uses cornstarch to thicken the sauce while in the slow cooker. If you also stir fry the meat before adding it into the pot, the cornstarch will make the pork crispy on the outside.
Toasted Sesame Oil: I love the flavor of toasted sesame oil, but you can substitute vegetable oil if necessary.
Minced Ginger: I recommend mincing instead of grating the ginger for this recipe to get stronger bites of ginger taste!
Minced Garlic: 2 Tbsp of minced garlic usually equals 3-4 garlic cloves.
Brown Sugar: Either light or dark brown sugar will work. Dark brown sugar will add a hint of molasses flavor.
Green Onions: These are optional, but they add the perfect fresh taste into the dish!
Sesame Seeds: For topping. You can toast them or leave them untoasted. I chose to enjoy mine untoasted.
Stir your Mongolian Pork one time during cooking to fully coat the pork in the sauce that is forming. Do not stir it more than that, because every time you take the lid off of your slow cooker, it lets heat and moisture out!
For the best texture, stir fry some vegetables on the side and then serve them with the pork when it is ready!