Pour bottled maple syrup and these 4 ingredients over pork loin into a slow cooker for a cozy dinner you’ll crave again and again

Place the pork loin in the bottom of a 5- to 6-quart slow cooker, fat side up if there is a fat cap. Pat it dry with paper towels so the sauce clings nicely.

In a small bowl or measuring cup, whisk together the bottled maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, salt, and black pepper until smooth and well combined.

Pour the maple Dijon mixture evenly over the top of the pork loin in the slow cooker, making sure the surface is well coated. Spoon some of the sauce around the sides of the pork so it pools in the bottom.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is very tender and reaches an internal temperature of at least 145°F.

Once cooked, carefully transfer the pork loin to a cutting board and let it rest for about 5 to 10 minutes so the juices settle.

Meanwhile, skim any excess fat from the surface of the cooking liquid in the slow cooker. Taste and adjust seasoning with a pinch more salt or a little extra Dijon or maple syrup if desired.

Slice the rested pork loin into 1/2-inch slices. Return the slices to the slow cooker, spooning some of the warm maple Dijon sauce over the top to keep them moist, or serve immediately with the sauce ladled over each portion.

For picky eaters who shy away from strong mustard flavor, use half Dijon and half yellow mustard, or reduce the Dijon to 2 tablespoons and add an extra tablespoon of maple syrup for a milder, sweeter sauce. If your family loves a little kick, stir 1/4 teaspoon of red pepper flakes or a dash of hot sauce into the maple mixture before pouring it over the pork. You can also add vegetables right into the slow cooker: nestle baby carrots, quartered onions, or halved baby potatoes around the pork before pouring on the sauce for a one-pot meal (just make sure the veggies are mostly covered by the sauce so they cook through). For a slightly thicker glaze, transfer 1 1/2 cups of the cooking liquid to a saucepan after the pork is done, bring to a simmer, and whisk in 1 tablespoon cornstarch mixed with 1 tablespoon cold water; cook until glossy and thickened, then spoon over the sliced pork. If you only have pork tenderloin, reduce the cook time to about 2 to 3 hours on LOW so it doesn’t dry out. Leftovers keep well in the fridge for up to 3 days and reheat nicely in a covered dish with a splash of the sauce to keep everything moist.