Cut the pork loin into cutlets, about 1/2 inch thick

Season the pork cutlets with salt, pepper, and onion powder

Place the cutlets into a large roasting pan, partially overlapping the cutlets

(when overlapping cutlets, stack like crackers on a cheese and cracker tray)

In a medium saucepan, melt the margarine over medium heat

Add the curry powder and mix thoroughly

Cook for about 3 minutes

Add the crushed pineapple

Cook for 10 minutes

Add the chicken broth to the saucepan

Increase the heat to medium-high to high (depending on how closely you'll watch the pot)

Bring the mixture to a boil, stirring frequently

Boil for 10-15 minutes, until the sauce thickens

Pour half the mixture over the top of the pork cutlets

Reduce the heat of the saucepan to low and keep the sauce warm

Roast the pork, uncovered, for 40 minutes

Turn the pork cutlets over, continuing to have them overlap

Pour the remaining sauce over pork

Roast the pork for another 20 minutes

Remove the pork from the oven

Loosely cover the pan with foil

Allow it to rest for 10 minutes