Dump a whole tenderloin in with 4 other things from your fridge and get something so tender your husband will be asking for seconds before he finishes his first plate.

This 5-ingredient slow cooker vintage apricot pork tenderloin is the kind of set-it-and-forget-it dinner that makes busy weeknights feel special. You literally just lay a whole pork tenderloin in the slow cooker, dump four simple fridge and pantry ingredients on top, and let it cook until it’s so tender you can pull it apart with a fork. The sweet-tangy apricot glaze has that nostalgic, church-potluck vibe many of us grew up with, but the recipe is streamlined for today’s hectic schedules. It’s perfect for feeding a hungry family, and it’s the kind of dish that has husbands and kids asking for seconds before they’re done with their first plates.

Serve the sliced or shredded apricot pork tenderloin over mashed potatoes, buttered egg noodles, or simple steamed rice so all that sweet-savory sauce has something to soak into. Add a green vegetable on the side—like roasted green beans, steamed broccoli, or a simple salad—to balance the richness. Warm dinner rolls or crusty bread are great for mopping up the extra sauce. If you’re feeding a crowd, you can also pile the pork onto soft sandwich buns with a slice of cheese and a few pickle chips for easy sliders.

Servings: 6

1 whole pork tenderloin (about 1 1/2 to 2 pounds), trimmed

Place the whole pork tenderloin in the bottom of your slow cooker insert, laying it lengthwise so it fits snugly. This should look like a simple process shot from above: just the raw tenderloin resting in the empty slow cooker.

In a medium bowl, whisk together the apricot preserves, French or Catalina dressing, soy sauce, and minced garlic until the mixture is smooth and well combined.

Pour the apricot mixture evenly over the pork tenderloin, making sure the top is well coated. Use a spoon to spread the sauce if needed so the meat is mostly covered.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C). Thicker tenderloins may need a bit more time; the meat should slice easily and be very tender.

Once cooked, carefully transfer the pork tenderloin to a cutting board. Let it rest for 5 to 10 minutes so the juices settle, then slice into medallions or gently shred with two forks if you prefer a pulled texture.

While the pork rests, give the sauce in the slow cooker a quick stir. If you’d like it a bit thicker, you can remove the lid and turn the slow cooker to HIGH for 10 to 15 minutes to reduce slightly, stirring occasionally.

Return the sliced or shredded pork to the slow cooker and toss gently in the warm apricot sauce, or arrange the pork on a serving platter and spoon the sauce generously over the top. Serve hot with your favorite sides.

For picky eaters, you can cut the tenderloin into large chunks before cooking so it’s easier to shred into saucy pulled pork they can pile on buns or rice. If your family prefers less sweetness, use 3/4 cup apricot preserves and add a splash of chicken broth to thin the sauce slightly. For a bit of heat, stir in 1/4 teaspoon crushed red pepper flakes or a teaspoon of Dijon mustard with the sauce ingredients. You can also swap the French or Catalina dressing for Italian dressing if that’s what you have on hand; the flavor will be a little more tangy and herby but still delicious. If you’re watching sodium, use low-sodium soy sauce and a lower-salt dressing, and avoid adding extra salt until you’ve tasted the finished dish. For make-ahead prep, you can place the raw tenderloin and the mixed sauce in a large zip-top bag in the fridge up to 24 hours before cooking, then just dump the contents into the slow cooker when you’re ready. Food safety tips: Always start with a fully thawed pork tenderloin; do not cook from frozen in the slow cooker, as it can stay too long in the temperature “danger zone.” Use a meat thermometer to confirm the pork has reached at least 145°F (63°C) in the thickest part. Refrigerate leftovers within 2 hours of cooking, store in a sealed container for up to 3 to 4 days, and reheat until steaming hot before serving.