Layer bacon strips over pork tenderloin, along with 4 other ingredients, into slow cooker for a hearty weeknight meal that I make without even thinking

This is the kind of slow cooker supper I can make almost on autopilot, the way my mother and the neighbor ladies used to throw things together before a long day in town. You simply lay raw bacon strips over a raw pork tenderloin in the slow cooker, tuck in just four more pantry ingredients, and let time do the work. By the time the noodles are tender, you’ve got a hearty, Amish-style bacon pork pasta that tastes like it simmered on a farmhouse stove all afternoon. It’s humble, filling, and exactly the sort of weeknight meal I make without even thinking.

Spoon the bacon pork pasta into wide bowls and top with an extra sprinkle of black pepper. It’s lovely with a simple green salad dressed in vinegar and a basket of warm dinner rolls or buttered bread to catch the creamy sauce. Steamed green beans or peas on the side keep it feeling like the suppers many of us grew up with. A dish of applesauce or sliced fresh tomatoes fits right in with the Midwestern table, and if you like, finish with a simple pudding or pie for dessert.

Servings: 6

1 1/2 to 2 pounds pork tenderloin, trimmed

Place the raw pork tenderloin in the bottom of a 5- to 6-quart slow cooker. If it is very long, you can cut it in half to fit more snugly.

Layer the onion slices evenly over and around the pork tenderloin.

In a bowl or large measuring cup, whisk together the cream of mushroom soup, chicken broth, and black pepper (if using) until fairly smooth. Pour this mixture over the pork and onions in the slow cooker.

Lay the raw bacon strips directly over the top of the pork tenderloin, overlapping them slightly so the meat is well covered. This is what gives the pork its rich, smoky flavor as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and easily pulls apart with a fork.

About 30 minutes before serving, remove the bacon strips with tongs and set them on a cutting board. Using two forks, shred or slice the pork directly in the slow cooker, stirring it into the creamy sauce and onions.

Stir the uncooked egg noodles into the hot sauce and pork, making sure they are mostly submerged in the liquid. If the noodles are not covered, add a splash more hot water or broth, about 1/4 cup at a time, just until they are barely covered.

Cover and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the noodles are tender but not mushy.

While the noodles cook, roughly chop the cooked bacon into bite-size pieces. When the noodles are done, stir most of the bacon back into the pasta, reserving a small handful for topping.

Taste and adjust seasoning if needed. Spoon the bacon pork pasta into bowls and sprinkle the reserved bacon over the top. Serve hot.

You can swap the cream of mushroom soup for cream of chicken or cream of celery if that’s what you keep on hand; the basic method of layering bacon over the pork and letting it all cook together stays the same. For more vegetables, add a cup of sliced mushrooms or a handful of frozen peas during the last 10 minutes of cooking the noodles. If you prefer a bit more tang, stir in a spoonful of sour cream right at the end, off the heat, for extra richness. For a smokier flavor, use applewood-smoked bacon. If you don’t have egg noodles, you can use another short pasta like rotini or penne, but check for doneness earlier and add a bit more broth if needed, as different shapes absorb liquid differently. For food safety, always start with fully thawed pork tenderloin and keep the slow cooker covered while cooking to maintain a safe temperature. Be sure the pork reaches at least 145°F in the center before shredding, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving, and avoid leaving the finished dish sitting on the counter, as the creamy sauce and meat are perishable.