Toss raw pork tenderloins in the slow cooker and 2 other simple ingredients to get a meal so incredible your family will be begging for more!

This 3-ingredient slow cooker springtime pork tenderloin is built for the nights when you want something that tastes like you fussed, but you absolutely did not. Raw pork tenderloins go straight into the slow cooker—no searing, no browning—then get bathed in a bright, herb-flecked lemon and Dijon mixture that feels very much like the first warm day after a long Midwestern winter. It leans on classic European flavors (think French mustard and Mediterranean lemon) but keeps the method weeknight-easy and very forgiving. The result is tender, sliceable pork with a light, savory sauce that tastes far more complex than its short ingredient list would suggest.

Serve the pork sliced or shredded with its lemony pan juices spooned over the top. It’s especially good with simply steamed or roasted spring vegetables like asparagus, green beans, or carrots, plus something to soak up the sauce—mashed or roasted potatoes, buttered egg noodles, or a pot of rice. A crisp green salad with a light vinaigrette and a loaf of crusty bread make this feel dinner-party ready without adding much work. If you enjoy wine, a chilled Sauvignon Blanc or a light Pinot Noir pairs nicely with the bright, mustardy notes.

Servings: 6

2 pounds raw pork tenderloins (usually 2 small tenderloins, about 1 pound each)

Place the raw pork tenderloins in a single layer in the bottom of a 5- to 6-quart slow cooker. If the tenderloins are very long, you can curl them slightly so they fit; just keep them as flat as possible so they cook evenly.

In a small bowl or measuring cup, whisk together the chicken broth, Dijon mustard, lemon zest, and lemon juice until the mixture is smooth and emulsified. Taste a tiny bit; it should be pleasantly tangy and savory.

Pour the lemon-Dijon mixture evenly over the pork tenderloins, making sure the tops are coated and there is liquid pooling around the meat in the bottom of the slow cooker.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pork is just cooked through and tender. The internal temperature should reach 145°F when checked with an instant-read thermometer inserted into the thickest part of a tenderloin.

Once cooked, transfer the pork tenderloins to a cutting board and let them rest for 5 to 10 minutes. Meanwhile, skim any excess fat from the surface of the cooking liquid in the slow cooker. If you’d like a slightly thicker sauce, you can simmer the liquid in a small saucepan on the stove for 5 to 10 minutes to reduce it, but it’s delicious as a light jus as well.

Slice the pork tenderloins crosswise into 1/2-inch medallions or shred the meat into large pieces with two forks. Return the sliced or shredded pork to the slow cooker and gently toss with some of the warm lemon-Dijon juices to coat.

Taste the pork and sauce and adjust the seasoning if needed with a pinch of salt or a squeeze more lemon, then serve hot with additional sauce spooned over each portion.

For a slightly sweeter, kid-friendly version, whisk 2 to 3 tablespoons of honey or maple syrup into the lemon-Dijon mixture before pouring it over the pork; this softens the mustard’s bite and creates a glossy, lightly sweet glaze. If you enjoy herbs, add 1 to 2 teaspoons of dried thyme, tarragon, or Italian seasoning to the sauce mixture—these pair beautifully with both lemon and pork while still keeping the recipe simple. To introduce a bit of spring vegetable character without extra prep, scatter a bag of baby carrots or trimmed green beans around the pork in the slow cooker; they’ll cook gently in the same lemony broth. For a more robust, dinner-party feel, stir in 1/4 cup dry white wine in place of part of the chicken broth for a brighter, more complex sauce. Leftovers reheat well; slice the pork and warm it gently in its juices on the stovetop, then pile onto toasted rolls for sandwiches with a smear of extra Dijon or a slice of Swiss cheese.