Dump frozen boneless pork loin halves in the crock and 3 other ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient slow cooker vintage cherry pork loin is the kind of recipe that could have come straight out of a 1970s church cookbook, the ones with splattered pages and handwritten notes in the margins. You take frozen boneless pork loin halves, drop them right into the crock, dump in three pantry-friendly ingredients, and let time do the work. The cherry glaze reminds me of the old-fashioned ham and cherry bakes my mother used to make for Sunday dinner, but here it soaks into tender pork instead. It’s the sort of no-fuss meal that lets you get on with your day, and still have something so good your husband will be nudging you to make it again before the pot is even washed.

This pork is lovely sliced thick with the cherry juices spooned over the top, served alongside creamy mashed potatoes or buttered egg noodles to catch every bit of sauce. A simple side of green beans, glazed carrots, or a crisp lettuce salad balances out the sweetness nicely. Warm dinner rolls or a slice of soft white bread are perfect for mopping up the extra cherry drippings. If you have leftovers, tuck them into sandwiches on soft buns with a little mustard for an easy next-day lunch.

Servings: 6

2 to 2 1/2 pounds frozen boneless pork loin halves (about 2 to 3 small halves, still rock solid)

Place the frozen boneless pork loin halves in the bottom of a large slow cooker, arranging them in a single layer as much as possible. It’s fine if they touch or overlap slightly; they should be completely frozen when they go in.

In a medium bowl, stir together the cherry pie filling, French or Catalina salad dressing, and dry onion soup mix until well combined. The mixture will be thick and glossy with bits of onion throughout.

Pour the cherry mixture evenly over the frozen pork loin halves, making sure the tops are well coated. Use a spatula to spread the mixture if needed so the meat is mostly covered.

Cover the slow cooker with the lid and cook on LOW for 7 to 9 hours, or until the pork is very tender and reaches at least 145°F in the center of the thickest piece. Do not open the lid during the first several hours, as you want to keep the heat steady while the pork thaws and begins to cook.

Once the pork is fully cooked and tender, carefully remove the loin halves to a cutting board. Let them rest for 5 to 10 minutes so the juices settle, then slice across the grain into thick slices.

Stir the sauce left in the slow cooker to blend the juices and cherry mixture. If you prefer a thicker sauce, you can remove the lid and let it cook on HIGH for 10 to 15 minutes while the pork rests, or simply spoon it as-is over the sliced meat.

Arrange the sliced pork on a serving platter and spoon some of the warm cherry-onion sauce over the top. Serve the remaining sauce on the side so everyone can help themselves.

For a slightly tangier flavor, you can swap French or Catalina dressing for Russian or a similar red, sweet-tangy dressing. If you like a little heat, add a pinch of crushed red pepper flakes to the cherry mixture before pouring it over the pork. To make the dish less sweet, use half a can of cherry pie filling and add 1/2 cup of canned diced tomatoes (drained) or 1/4 cup apple cider vinegar to brighten the sauce. You can also use this same method with frozen boneless pork loin roast instead of halves; just be sure it fits comfortably in your slow cooker and allow extra time if it’s especially thick. Food safety tips: Always start with pork that has been kept frozen solid until you are ready to cook. Place the frozen pork directly into the slow cooker and immediately turn it on to LOW; do not let the meat sit out on the counter. Make sure your slow cooker is at least half full but not more than about two-thirds full so it heats properly. Use a food thermometer to check that the internal temperature of the pork reaches at least 145°F in the thickest part before serving, and discard any leftovers that have been at room temperature for more than 2 hours. Store cooled leftovers in a shallow container in the refrigerator and use within 3 to 4 days, reheating until hot all the way through before eating.