Place butter slices atop raw pork tenderloin, paired with 2 more ingredients, into slow cooker for a hearty feast that disappears faster than anything else

This slow cooker 4-ingredient Amish buttered pork noodles recipe is the kind of simple, stick-to-your-ribs supper that feels like it’s been on Midwestern farmhouse tables forever. You start by laying a whole pork tenderloin in the slow cooker, then tuck in egg noodles and a can of cream soup, and finally lay thick slices of butter right over the raw meat—just like my mother and the neighbor ladies used to do with their Sunday roasts. As it cooks low and slow, the butter and soup melt together into a silky, old-fashioned gravy that soaks into the noodles and pork. It’s the kind of hearty feast that always seems to disappear faster than anything else on the table.

Serve these buttered pork noodles in wide, shallow bowls with a sprinkle of black pepper on top. A simple side of buttered peas, green beans, or a tossed salad helps balance the richness. Warm dinner rolls or thick slices of white sandwich bread are perfect for soaking up every last bit of the buttery gravy. If you like, finish the plate with a few dill pickle slices or a scoop of applesauce on the side, just like we do out here on the farm.

Servings: 6

1 1/2 to 2 pounds pork tenderloin, trimmed

Lightly grease the inside of a 5- to 6-quart slow cooker, or line it if you like easier cleanup.

Lay the pork tenderloin in the center of the slow cooker. It can be whole; no need to cut it up.

Scatter the dry egg noodles evenly around and slightly under the pork tenderloin. Try to keep most of the noodles down along the sides so they’ll sit in the cooking juices.

Spoon the cream of mushroom soup over the top of the pork and noodles, spreading it gently so it covers as much of the surface as possible.

Cut the butter into thick slices or pats. Place the butter slices directly atop the raw pork tenderloin, spacing them so they melt down evenly over the meat and soup as it cooks.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the pork is very tender and easily shreds with two forks. If your slow cooker runs hot, start checking at about 4 1/2 hours.

Once the pork is tender, use two forks to shred it right in the slow cooker, pulling it into bite-sized pieces and stirring it into the noodles and buttery soup mixture. The noodles should be soft and coated in the rich gravy.

Stir well, taste, and add a pinch of salt and black pepper if needed. Let the mixture sit covered for about 5 to 10 minutes on WARM so the flavors settle and the gravy thickens slightly.

Serve the buttered pork noodles hot, spooned straight from the slow cooker into bowls or onto plates.

If you prefer a creamier dish, stir in 1/4 to 1/2 cup of milk or half-and-half at the end of cooking to loosen the noodles and make the sauce silkier. For a slightly lighter flavor, use unsalted butter and season with salt and pepper at the table. You can swap cream of mushroom soup for cream of chicken or cream of celery, depending on what you have in the pantry. If your slow cooker tends to run dry, add 1/2 cup of water or chicken broth around the pork and noodles at the beginning so there’s plenty of moisture for the noodles to absorb. For a bit of color, stir in a cup of thawed peas or mixed vegetables during the last 20 to 30 minutes of cooking. This recipe also works nicely with pork loin of a similar size; just keep an eye on the cooking time so it doesn’t dry out. Leftovers reheat well on the stovetop with a splash of water or broth to loosen the sauce.