Whisk all of the ingredients for the sauce in a large measuring cup or mason jar. (Only add 1 Tbsp. cornstarch into the sauce, reserve the other Tbsp. for later).
3/4 cup chicken broth (or beef), 1/4 cup soy sauce, 2 Tbsp. dark brown sugar, 2 Tbsp. hoisin, 2 Tbsp. cornstarch, divided, 1 Tbsp. sesame oil, 1 tsp. garlic, minced, 1 tsp. ginger, minced
Place the pork tenderloin in a slow cooker.
2 lb. pork tenderloin (or 2 loins)
Pour the sauce over the pork. Spoon some of the sauce on top of the pork to coat. Cook on low for 4-6 hours or on high for 3-4 hours. (Internal temperature using a meat thermometer should read 145°F)
Remove the pork from the slow cooker and place on a cutting board. Cover with foil to keep warm.
Carefully pour the liquid from the slow cooker into a medium sized saucepan. Use an immersion blender to smooth out the sauce if preferred.
Heat the sauce over medium heat and bring to a simmer. If you prefer the sauce to be thicker, stir together the remaining 1 Tbsp. cornstarch with 1-2 Tbsp. water to create a slurry. Whisk into the sauce and simmer for about 1 minute or until sauce thickens. Remove from heat.
Slice or shred the pork, pour sauce over the pork and serve with rice and veggies.