1 boneless pork loin roast, about 2 to 3 pounds
1/2 cup flour
3 tablespoons margarine
2 medium onions, halved and sliced
1 20 ounce can crushed pineapple, undrained
1 tablespoon vinegar
1 tablespoon soy sauce
1 to 2 teaspoons sugar, optional
1 cup chopped green and/or red bell peppers
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 teaspoon 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 crock pot. 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 rice. Serves 6 to 8.
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