This one is certainly not the worst recipe I've ever made off this site (that would be the cheese soup), but it's also not the best. I made a lot of modifications to this recipe because I don't have a slow cooker, and that may be the reason this came out less appetizing than I expected. I cut the pork into medallions and sauteed it on the stove, in oil and its own juices, made the sauce, coated the pork with the sauce in the final two minutes of cooking, removed the pork, simmered the sauce, and added corn starch and water. The sauce also had some modifications - I used 5 tablespoons of mustard, 2 1/2 of maple syrup and honey, 1 1/4 of vinegar, 1 teaspoon of thyme, and 4 cloves of garlic, because I was told I should increase the amount of liquids and aromatics when adapting a recipe from a slow-cooker to a conventional stove or oven, but I'm not sure it was a good idea to increase the mustard, because that stuff is very spicy. Perhaps I'll seek more advice about adapting recipes before making it again, or if I don't get any better tips, have it as roasted pork instead of sauteed, but I can't see myself making this in the near future