My grandfather always made this when the spring weather finally arrived. Only 4 ingredients sealed up in foil creates a sweet glossy glaze and perfectly juicy meat that disappears fast.

This slow cooker 4-ingredient maple mustard pork tenderloin is the kind of simple, cozy meal my grandfather always made when the spring weather finally arrived. He’d wrap the pork up tight in foil with a quick maple-mustard mixture, let it cook low and slow, and by dinnertime the whole house smelled like Sunday supper. The foil keeps the meat extra juicy and creates a sweet, glossy glaze that clings to every slice. It’s an easy, no-fuss recipe that feels special enough for company, but simple enough for a busy weeknight with the kids.

Serve this maple mustard pork tenderloin sliced and spooned with plenty of the pan juices over the top. It’s wonderful with mashed or roasted potatoes, buttered egg noodles, or a simple rice pilaf to soak up the sauce. Add a bright green side like steamed green beans, roasted asparagus, or a crisp salad to balance the sweetness of the glaze. A side of crusty bread or dinner rolls is great for mopping up the extra juices, and if you have leftovers, they make fantastic sandwiches the next day.

Servings: 6

2 pork tenderloins (about 2–2 1/2 pounds total)

Line the inside of your slow cooker with a large sheet of heavy-duty aluminum foil, leaving enough overhang on all sides so you can fold it up and seal it completely over the pork later. Lightly crimp the foil into a shallow tray shape so it will hold the juices.

Pat the pork tenderloins dry with paper towels and place them side by side in the center of the foil-lined slow cooker.

In a small bowl, whisk together the maple syrup, whole-grain mustard, and kosher salt until smooth and well combined. You should see plenty of mustard seeds throughout the mixture.

Pour the maple-mustard mixture evenly over the pork, turning the tenderloins gently with a spoon or tongs so they are well coated on all sides.

Bring the foil up and over the pork, folding and crimping the edges together tightly to create a sealed foil packet. This helps trap steam and juices so the meat stays very tender and the sauce turns into a glossy glaze.

Cover the slow cooker with its lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the pork is very tender and reaches at least 145°F in the thickest part. Avoid lifting the lid during cooking so the heat and moisture stay inside.

Once cooked, carefully open the foil packet (watch out for hot steam) and spoon some of the thickened maple-mustard juices over the top of the pork. Let the tenderloins rest in the open foil for about 5–10 minutes.

Transfer the pork tenderloins to a cutting board and slice them into 1/2-inch thick pieces. Arrange the slices on a foil-lined baking sheet or serving platter, then pour or spoon the remaining glossy glaze and mustard seeds from the foil over the meat so they glisten.

Serve warm, making sure each portion gets some of the rich, sweet-savory juices. Any extra sauce from the foil can be passed at the table for drizzling.

For a slightly tangier version, you can swap half of the maple syrup for apple juice or apple cider, keeping the total liquid amount the same. If your family prefers a little extra saltiness, sprinkle the pork with an additional 1/2 teaspoon of kosher salt before sealing the foil. For kids (or picky eaters) who don’t love visible mustard seeds, use half whole-grain mustard and half smooth Dijon; you’ll still get great flavor but a softer texture. If you like a deeper, caramelized glaze, you can place the sliced pork under the broiler on a foil-lined baking sheet for 2–3 minutes after cooking, brushing it with some of the juices first. To make this meal stretch further, shred the cooked pork instead of slicing it and toss it back in the foil juices; it’s perfect for sandwiches or sliders. Leftovers reheat well in a covered dish in the oven with a splash of water or extra maple syrup to keep everything moist.