My Irish grandfather made this every March. Just 3 ingredients for the most tender meat you will ever eat

Every March, when the wind still nips at the fields but the days start to stretch a little longer, my Irish grandfather would pull out his old black slow cooker and a couple of pork tenderloins. He believed in keeping things simple and letting good ingredients do the talking. This 3‑ingredient golden ale pork tenderloin is exactly that: pork, beer, and a touch of brown sugar. The ale bubbles up into a light golden-brown bath, the tenderloin turns glossy and caramelized on top, and the whole kitchen fills with a toasty, malty aroma. It’s the kind of practical, no-fuss recipe that fits right into a busy week, but still feels special enough for a March family supper, especially around St. Patrick’s Day.

Serve this golden ale pork tenderloin sliced thick, spooning the warm, amber pan juices over the top. It’s lovely with mashed potatoes or buttered egg noodles to soak up the sauce, and a simple side of steamed carrots or green beans. If you like a bit of crunch, a cabbage slaw or lightly dressed salad balances the richness. A slice of crusty bread never hurts for mopping up the last of those slow-cooked ale juices, and if you enjoy beer, pour a cold golden ale to match what went into the pot.

Servings: 6

2 pork tenderloins (about 1 to 1 1/4 pounds each)

Pat the pork tenderloins dry with paper towels and trim any excess silver skin or large bits of fat so the meat cooks evenly and stays tender.

Heat a large heavy skillet over medium-high heat. Place the dry pork tenderloins in the hot, dry pan and sear on all sides until nicely browned, about 2 to 3 minutes per side. This step gives you that glossy, caramelized exterior and deep flavor.

While the pork is searing, pour the golden ale into the bottom of a 4- to 6-quart slow cooker. Sprinkle the brown sugar into the ale and stir gently with a spoon until it starts to dissolve. It’s fine if a few granules remain; they’ll melt as it cooks.

Transfer the seared pork tenderloins to the slow cooker, laying them in the ale mixture. Spoon a little of the ale and brown sugar over the top of the meat so it’s lightly coated.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the pork is very tender but still sliceable. The ale will turn into a light golden-brown, gently bubbling sauce with a bit of foam at the edges.

Once done, carefully lift the tenderloins onto a cutting board and let them rest for about 5 minutes. Meanwhile, skim off any excess fat from the surface of the cooking liquid in the slow cooker, if needed.

Slice the pork tenderloins into thick medallions and return them to the slow cooker, nestling the slices back into the warm ale juices so they soak up more flavor and stay moist until serving.

Serve the pork warm, straight from the slow cooker, spooning the savory, amber ale glaze over each portion.

If you prefer a slightly thicker glaze, ladle some of the ale juices into a small saucepan and simmer on the stovetop for 5 to 10 minutes until reduced and syrupy, then pour it back over the sliced pork. For a deeper molasses note, use dark brown sugar instead of light. You can also swap in a different light beer you enjoy, such as a lager or pilsner; just avoid very bitter or heavy beers, which can taste harsh after slow cooking. If you like a hint of smokiness, sear the pork in a cast-iron skillet until quite dark on the outside before transferring it to the slow cooker. Leftovers reheat beautifully: warm slices gently in their juices on the stovetop or in the microwave, and pile them onto soft rolls for simple sandwiches, spooning extra sauce over the top.