Melt the ghee in a large skillet, cast iron, or a stovetop-friendly slow cooker insert if you have one over medium-high heat. Sprinkle the pork tenderloin with 1 teaspoon of the sea salt and sear over high heat on one side for about 4-5 minutes, until browned.
Transfer the pork tenderloin to the slow cooker, then add the coconut aminos and remaining teaspoon of salt and cook on high for 3 hours or low for 6 hours.
1 hour before serving (after 2 hours on high or 5 hours on low) add the sesame oil, garlic, ginger, and red pepper flakes in the slow cooker, then place the baby bok choy on top of the pork. Cover and let cook for the remainder of the time.
30 minutes before serving, cook the white rice according to package instructions.
Once the pork has finished cooking, you can either use the sauce as-is, or you can whisk together the cornstarch with 2 tablespoons of water, then add it to the sauce and bring it to a boil it in your slow cooker insert or a skillet over medium-high heat for about 2 minutes until it has thickened. Serve over the pork sliced over white rice and bok choy with the sauce spooned over top and garnished with more red pepper flakes if you like.