My husband asks for these packets every single week. Just 4 ingredients to prep. The meat steams inside the foil all day and comes out incredibly tender.

This slow cooker 4-ingredient foil pack garlic pork is one of those set-it-and-forget-it dinners that quietly makes your whole day easier. Lean pork cooks sealed inside individual foil packets, so it essentially steams in its own juices with garlic and butter until it’s fall-apart tender. The method borrows from classic campfire foil dinners but adapts beautifully to a countertop slow cooker, which keeps the temperature gentle and even. With just a few minutes of prep and almost no cleanup, it’s the kind of comforting, practical meal my family asks for week after week.

Serve the garlic pork straight from the packets over fluffy mashed potatoes, buttered egg noodles, or simple steamed rice to soak up all the garlicky juices. A crisp green salad or steamed green beans balances the richness nicely, and roasted carrots or sautéed zucchini are easy vegetable sides that fit right in. If you’d like bread on the table, a warm baguette or soft dinner rolls are perfect for mopping up the buttery drippings. For a slightly dressier touch, add a squeeze of fresh lemon at the table and an extra sprinkle of chopped parsley.

Servings: 4

2 pounds pork tenderloin or pork loin, cut into 4 equal pieces

Prepare the slow cooker and foil: Set out a 5- to 7-quart slow cooker. Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. Arrange the foil sheets on your counter, shiny side up.

Portion the pork: Pat the pork dry with paper towels and cut it into 4 equal portions. Place one piece of pork in the center of each foil sheet, leaving room around the edges to fold the foil up into a packet.

Mix the garlic butter: In a small bowl, stir together the melted butter and minced garlic until the garlic is evenly distributed.

Season and coat the pork: Lightly season each piece of pork on all sides with salt and black pepper to taste (optional but recommended). Spoon the garlic butter evenly over the 4 pork portions, making sure some of the mixture lands directly on top of each piece of meat.

Wrap the foil packets: Bring the long sides of each foil sheet up over the pork and fold them together tightly to seal. Then fold up and crimp the short ends to create a well-sealed packet. The goal is to trap the steam and juices inside so the pork stays moist and tender.

Arrange packets in the slow cooker: Place the foil packets seam-side up in the slow cooker, packing them in snugly but in a single layer if possible. If your slow cooker is smaller, you can slightly overlap or stagger the packets, but avoid compressing them so tightly that they might tear.

Slow cook the pork: Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily pulls apart with a fork. Cooking on LOW will give the most consistently tender result.

Rest and open carefully: Turn off the slow cooker and let the packets rest for about 5 minutes. Using tongs, carefully lift each hot packet out and place it on a plate or cutting board. Open the foil slowly and away from your face to avoid the burst of hot steam.

Finish with parsley and serve: Spoon the garlicky butter juices from each packet over the pork. Sprinkle the chopped fresh parsley over the top, adding a little extra melted butter if you’d like a richer sauce. Serve the pork directly from the opened packets or transfer to plates, pouring the juices over each serving.

For a slightly lighter version, you can reduce the butter to 4 tablespoons and add a tablespoon of olive oil to the garlic mixture; the foil still traps enough moisture to keep the pork tender. If you prefer a more herb-forward flavor, swap half or all of the parsley for fresh thyme or rosemary, finely chopped. To introduce a gentle tang, drizzle a teaspoon of lemon juice or white wine into each packet before sealing it; this brightens the richness without changing the basic 4-ingredient concept. For a smoky note, use smoked salt or add a pinch of smoked paprika to the pork before you spoon on the garlic butter. If your slow cooker runs hot or you’re using very lean pork, check for doneness on the earlier side of the time range to avoid overcooking. Leftovers reheat well in their foil packets in a low oven (about 300°F) until warmed through, which helps keep the meat moist. You can also shred leftover pork and its garlicky juices and use it in sandwiches, grain bowls, or tucked into warm pita with a simple salad.