Springtime Delight: Just 4 ingredients. I make it when I want dinner handled hours ahead, leaving my kitchen smelling absolutely incredible.

This 4-ingredient slow cooker cranberry mustard pork tenderloin is my go-to when I want dinner handled hours ahead and the whole house smelling amazing. It leans on pantry staples—canned cranberry sauce, Dijon, and onion soup mix—to create a glossy, ruby-red glaze that clings to the pork and turns it into something that tastes way fancier than the effort involved. I started making this on busy spring workdays when I wanted something special without hovering over the stove, and it quickly became a family favorite for its sweet-tangy flavor and almost no-prep process.

I like to slice the pork and spoon plenty of that shiny cranberry-mustard sauce over the top, then serve it with creamy mashed potatoes or buttered egg noodles to soak up all the juices. Steamed green beans, roasted asparagus, or a simple spring salad with mixed greens and vinaigrette keep the plate light and fresh. If you’re thinking leftovers, tuck the chilled sliced pork into toasted buns with extra sauce and a slice of Swiss or provolone for easy sandwiches the next day.

Servings: 6

2 pork tenderloins (about 2 to 2 1/2 pounds total), trimmed

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Place the pork tenderloins in the bottom of the slow cooker, laying them side by side and tucking the thin ends under if needed so they fit snugly.

In a medium bowl, stir together the cranberry sauce, Dijon mustard, and dry onion soup mix until you have a thick, glossy, deep ruby-colored sauce.

Pour the cranberry-mustard mixture evenly over the pork, turning the tenderloins once with a spoon or tongs to coat all sides in the sauce. Spoon some of the sauce back over the top so the pork is well covered.

Cover and cook on LOW for 4 to 5 hours, or until the pork is very tender and easily slices with a fork but is not falling apart like pulled pork. Try not to lift the lid during cooking so the slow cooker keeps a steady heat and your kitchen fills with that incredible aroma.

Once cooked, transfer the pork tenderloins to a cutting board and let them rest for about 5 minutes. While they rest, give the sauce in the slow cooker a quick stir; it should be thick, shiny, and a rich ruby red, clinging to the sides of the pork drippings.

Slice the pork into 1/2-inch medallions across the grain and return the slices to the slow cooker, gently turning them in the warm cranberry-mustard sauce so every piece is coated and glossy.

Serve the pork slices hot straight from the slow cooker, spooning extra thick ruby glaze over each portion.

If you like a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of prepared horseradish into the cranberry-mustard mixture before pouring it over the pork. For a slightly sweeter, more kid-friendly version, swap half of the Dijon for honey mustard or stir in 2 tablespoons of brown sugar. You can also use a small boneless pork loin (2 to 2 1/2 pounds) instead of tenderloins; just increase the cook time on LOW to about 6 hours and slice thinly before coating in the sauce. To make this more weeknight-meal-prep friendly, whisk the sauce together the night before, store it covered in the fridge, and in the morning just add pork and sauce to the slow cooker and turn it on before work. Leftovers reheat well in the microwave with a splash of water or chicken broth, and they’re great in grain bowls, over rice, or piled on toasted rolls with a little crunchy coleslaw on top.