Throw raw cubed pork loin in the slow cooker and 2 pantry staples to get a meal so mouthwatering the whole family will be begging for more!

This little slow cooker supper takes me right back to those rainy April evenings on the farm, when chores still had to be done but everyone wanted something warm and hearty to come home to. With just raw cubed pork loin and two pantry staples, you can tuck everything into the slow cooker in minutes and let it quietly turn into a tender, savory meal while you go about your day. It’s the kind of no-fuss recipe busy families have leaned on for generations in the Midwest—simple ingredients, honest flavor, and plenty to go around.

Spoon the tender pork and its rich onion gravy over a big pile of mashed potatoes, buttered egg noodles, or hot cooked rice to soak up every bit of the sauce. Add a simple green side—steamed green beans, peas, or a tossed salad—and maybe a pan of biscuits or a slice of buttered bread for sopping. It also pairs nicely with roasted carrots or a bag of mixed frozen vegetables warmed in a little butter and salt.

Servings: 4

2 pounds raw pork loin, cut into 1-inch cubes

Place the raw cubed pork loin in an even layer on the bottom of a 4- to 6-quart slow cooker, making sure the meat is spread out so it cooks evenly.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick, but that’s what will turn into a rich gravy as it cooks.

Pour the soup mixture evenly over the pork cubes, using a spatula to spread it so all the meat is coated. Do not add extra water; the pork will release enough juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily pierced with a fork.

Once cooked, give everything a gentle stir to mix the juices into the sauce. Taste and adjust seasoning with a little salt and black pepper if desired, then serve hot over mashed potatoes, noodles, or rice.

If you prefer a creamier sauce, stir in 1/4 to 1/2 cup of sour cream at the very end of cooking, just before serving. For a slightly sweeter, more savory flavor, add 1 to 2 tablespoons of Worcestershire sauce to the soup mixture before pouring it over the pork. You can also toss a bag of frozen mixed vegetables or a handful of sliced mushrooms on top of the pork before adding the soup mixture for a built-in side. If you don’t have cream of mushroom soup, cream of chicken or cream of celery will work in a pinch, though the flavor will change slightly. For a thicker gravy, leave the lid off the slow cooker for the last 20 to 30 minutes on HIGH, or stir together 1 tablespoon cornstarch with 2 tablespoons cold water and mix it into the bubbling sauce. For food safety, always start with fresh or properly thawed pork loin—never cook from partially frozen in the slow cooker, as it may stay too long at unsafe temperatures. Make sure the pork reaches at least 145°F internally, though in this recipe it will usually cook well beyond that and become very tender. Refrigerate leftovers within 2 hours of cooking and use within 3 to 4 days, reheating until piping hot before serving.