Pineapple Pork Loin

2 pounds boneless pork loin roast - (to 3 lbs)
1/2 cup flour
3 tablespoons margarine
2 medium onions -- halved, sliced
1 can crushed pineapple - (20 oz) -- undrained
1 tablespoon vinegar
1 tablespoon soy sauce
1 teaspoon sugar - (to 2 tsp) -- (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 slow cooker (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.

This recipe yields 6 to 8 servings.

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