• 2 lbs. boneless pork loin roast - (to 3 lbs)
• 1/2 C. flour
• 3 Tbs. margarine
• 2 medium onions -- halved, sliced
• 1 can crushed pineapple - (20 oz) -- undrained
• 1 Tbs. vinegar
• 1 Tbs. soy sauce
• 1 tsp. sugar - (to 2 tsp.) -- (optional)
• 1 C. chopped green and/or red bell peppers
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. ground ginger
• 1 tsp. garlic powder

Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. Transfer browned pork to the crockpot (3 1/2-quart or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on LOW 8 to 10 hours. Serve over hot cooked rice.