Put completely frozen raw pork tenderloins in the pot and 2 other simple ingredients to create a meal so delicious your husband will be begging for more.

This 3-ingredient slow cooker Sunday dinner is built for the kind of day when you’d rather linger over the newspaper than fuss in the kitchen. You start with completely frozen pork tenderloins—no thawing, no browning—and rely on just two pantry-friendly ingredients to create a deeply savory, spoon-tender roast with a built-in gravy. While slow cookers are a relatively modern convenience, the idea of putting a tough or frozen cut into a low, moist heat environment and letting time do the work is rooted in classic braising techniques. Here, we’re simply adapting that old-fashioned method to a busy modern household, with a flavor profile that leans familiar and comforting rather than fussy or exotic.

Serve the sliced pork tenderloin with plenty of the onion-mushroom gravy spooned over the top. It’s wonderful over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up all the juices. Add an easy green vegetable—roasted green beans, sautéed spinach, or a simple salad with a tangy vinaigrette—to balance the richness. Warm dinner rolls or crusty bread are also perfect for mopping up the extra sauce, turning this minimal-effort dish into a complete Sunday-style meal.

Servings: 6

2 pounds frozen pork tenderloins (2 small tenderloins, completely frozen, about 1 pound each)

Place the completely frozen pork tenderloins in the bottom of a 5- to 6-quart slow cooker, arranging them side by side so they sit in a single layer as much as possible. They can touch or overlap slightly, but keep them mostly flat against the bottom for even cooking.

In a small bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well combined. The mixture will be thick and very flavorful—this will turn into your gravy as it cooks with the pork juices.

Spoon the soup mixture evenly over the tops and sides of the frozen pork tenderloins, using a spatula to spread it so that most of the meat is coated. Any extra can be scraped into the bottom of the slow cooker around the pork.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and reaches at least 145°F in the center when checked with an instant-read thermometer. Avoid lifting the lid during the first few hours so the cooker maintains a consistent temperature.

Once the pork is done, transfer the tenderloins to a cutting board and let them rest for about 5 minutes. While they rest, stir the sauce in the slow cooker to fully combine the cooking juices with the soup mixture, forming a smooth, savory gravy.

Slice the pork tenderloins into 1/2-inch thick medallions or shred them with two forks, depending on your preference. Return the sliced or shredded pork to the slow cooker and gently toss to coat with some of the gravy, or arrange the pork on a serving platter and ladle the gravy over the top.

Taste the gravy and adjust the seasoning if needed with a small pinch of salt or freshly ground black pepper. Serve the pork hot, with extra gravy on the side for spooning over your favorite starch and vegetables.

For a slightly richer, more indulgent version, stir 1/4 cup of sour cream into the hot gravy just before serving; this adds a silky texture and a gentle tang without complicating the recipe. If you’d like a bit of sweetness and acidity, whisk 2 tablespoons of balsamic vinegar or apple cider vinegar into the soup and onion mix before pouring it over the pork—this brightens the flavors and balances the saltiness of the onion soup mix. To stretch the meal or sneak in extra vegetables, scatter 8 ounces of sliced mushrooms or 1 to 2 cups of baby carrots in the bottom of the slow cooker before adding the frozen tenderloins; they’ll soften in the drippings and enrich the sauce. For a lighter version, use a reduced-sodium onion soup mix and a low-fat cream of mushroom soup, then taste the finished gravy before adding any extra salt. If your tenderloins are very thick or you’re using a larger slow cooker, plan for the longer end of the cooking time and rely on an instant-read thermometer to confirm doneness. Leftovers reheat well: store the pork in its gravy in the refrigerator for up to 3 days, and warm gently on the stovetop or in the microwave with a splash of water or broth if needed to loosen the sauce.