2 to 3 lbs. boneless pork loin roast
1/2 cup flour
3 Tbsp. butter
2 medium onions, halved and sliced
1 (20-oz.) can crushed pineapple, undrained
1 Tbsp. vinegar
1 Tbsp. soy sauce
1 tsp. sugar more if you like
1 cup chopped red bell pepper
1/2 tsp. ground cinnamon
1/2 tsp. allspice
1/2 tsp. ground ginger
1 tsp. garlic powder
Slice pork loin in slices about 3/4" tick. Dredge in flour seasoned with salt and pepper. Heat butter 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 qt.). 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 rice or noodles.