Dump raw whole pork tenderloins in the slow cooker and 4 simple pantry staples to get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker vintage summer pork tenderloin is the kind of no-fuss recipe that feels like it came straight out of a well-loved church cookbook. You literally dump raw whole pork tenderloins into the slow cooker, pour in four simple pantry staples, and let it putter away all afternoon while you go about your day. The result is tender, sliceable pork in a sweet-tangy amber sauce that tastes like something Grandma might have served after a long day outside in the summer heat. It’s perfect for busy weeknights, Sunday dinners, or anytime you want a comforting meal without heating up the whole kitchen.

Serve the sliced pork tenderloin with a spoonful of its amber sauce over mashed potatoes, buttered egg noodles, or simple white rice to soak up all the juices. Add a bright side like steamed green beans, corn on the cob, or a crunchy garden salad with tomatoes and cucumbers to keep that classic summer feel. Warm dinner rolls or crusty bread are great for mopping up the extra sauce, and if you have leftovers, they make fantastic sandwiches on soft buns with a little coleslaw on top.

Servings: 6

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

Place the raw whole pork tenderloins in the bottom of a 4- to 6-quart slow cooker, laying them side by side. It’s fine if they overlap a little.

In a medium bowl or large measuring cup, whisk together the apple cider vinegar, brown sugar, ketchup, and Worcestershire sauce until the sugar is mostly dissolved and the mixture looks smooth and amber-colored.

Pour the sauce evenly over the pork tenderloins in the slow cooker, making sure the meat is surrounded by the liquid. Use a spoon to gently scoop some of the sauce over the tops so everything is coated.

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). Every slow cooker runs a little differently, so start checking toward the earlier end of the time range.

Once cooked, carefully remove the pork tenderloins to a cutting board and let them rest for about 5 to 10 minutes so the juices settle. Meanwhile, give the sauce in the slow cooker a quick stir; it will be a glossy, amber-colored liquid.

Slice the pork tenderloins into 1/2-inch thick medallions. Return the slices to the slow cooker and gently spoon some of the warm sauce over them, or arrange the slices on a serving platter and ladle the sauce over the top.

Taste the sauce and, if you like, season lightly with salt and pepper at the table. Serve the pork hot with plenty of the amber sauce spooned over each serving.

For picky eaters, you can cut back the apple cider vinegar to 1/2 cup and add an extra tablespoon of brown sugar for a milder, sweeter sauce. If your family likes a little spice, stir 1/4 teaspoon red pepper flakes or a few dashes of hot sauce into the sauce mixture before pouring it over the pork. To give it more of a smoky barbecue feel while still using pantry staples, swap half of the ketchup for your favorite bottled barbecue sauce (keep the total ketchup/barbecue amount at about 1/3 cup). You can also add 1 teaspoon of dried Italian seasoning or 1/2 teaspoon garlic powder to the sauce if your pantry allows, but the recipe works beautifully without it. For a lighter option, serve the sliced pork over cauliflower rice or a big bed of mixed greens and drizzle with the sauce. Leftovers reheat well; store cooled pork and sauce together in an airtight container in the refrigerator for up to 3 to 4 days. Food safety tips: Always start with fresh, properly refrigerated pork tenderloin, and keep it chilled until you’re ready to add it to the slow cooker. Do not brown or partially cook the pork in advance and then let it sit at room temperature; go straight from fridge to slow cooker. Make sure the pork reaches at least 145°F (63°C) in the thickest part, measured with a meat thermometer. If your slow cooker is older or tends to run cool, avoid using the WARM setting to cook; use LOW or HIGH only, and do not cook from frozen—thaw pork completely in the refrigerator before cooking. Refrigerate leftovers within 2 hours of serving, and reheat to at least 165°F (74°C) before eating.