Pork with peaches

When I was little, my mother helped me write my first cookbook, it contained recipes that made the brightest and most pleasant impression on me, but this source of incredibly delicious food disappeared after I moved to another city. Ten years later, my mother sent me my miracle manuscript, and now I proudly want to share with you one of the most appetizing dishes called pork with peaches!

Ingredients

• Pork (shoulder or neck) - 1.5-2 kilograms
• Canned peach - 1 jar
• Sour cream - 100 grams
• Bay leaf - 4-6 pieces
• Salt
• Ground black pepper
• Spicy herbs

Directions

1. To begin, grind spicy herbs with a blender or mortar. You can use not only rosemary, sage and bay leaf, as well as savory, oregano, saffron, dried basil or tarragon (tarragon).
2. Next, transfer the resulting crushed mixture into a deep plate. There we add sour cream, salt to taste and ground black pepper. Mix everything with a tablespoon to a uniform consistency and put the sour cream marinade aside for a while.
3. Now take a fresh piece of pork, preferably a shoulder or neck. Wash the meat under cold running water, dry with paper kitchen towels, spread on a cutting board, cut off the veins, film and small bones that could remain on the pork after cutting the carcass. If the meat looks like a solid, large piece, make a longitudinal incision on it.
4. Unfold the pork like a book and cover with cling film. Then beat it with a kitchen hammer on one side so that the thickness decreased to about 2 - 2.5 centimeters, remove the film, grease the meat on all sides with marinade, put in a clean deep bowl and leave to marinate for 25 - 30 minutes .
5. Meanwhile, preheat the oven to 170 - 175 degrees Celsius and cover the non-stick baking dish with a large sheet of food-grade aluminum foil.
6. After that, with the help of a can opener, open a jar of peaches and place them in a deep plate. If the fruit is large (whole), you can cut them into pieces, and if the peaches were marinated in slices or cubes, then leave them in their original form.
7. When the pork is soaked in the marinade, put it on a cutting board and stuffed with peaches. The fruit can be spread around the perimeter or lay them out in a flat path in the middle. Then roll the meat into a dense roll, tie it with a rope or cooking thread and put the formed product in the prepared form.
8. Next, connect the ends of the foil, wrap the pork roll in it so that there were no cracks, and put it in a preheated oven for 40 minutes. After the required time, cut the foil with sharp kitchen scissors, remove it from the surface of the prepared meat, raise the oven temperature to 190 degrees Celsius and bake the dish for another 12 - 15 minutes until golden brown.
9. Then string on the hands of kitchen potholders, rearrange the form with the prepared pork on a cutting board, pre-laid on the table, and let the roll stand at room temperature for 10 - 15 minutes.
10. Pork with peaches - a hearty dish with an incredibly pleasant sweet-sour-spicy taste. After cooking, remove the meat from the oven and insist for some time. Then carefully remove the rope from the roll, serve it whole on a plate or pre-cut across pieces with a thickness of 1.5 to 2 centimeters and lay them out in portions on plates. This dish can be served with your favorite side dish: mashed potatoes, potatoes in a uniform, boiled rice, fresh vegetable salad. Enjoy!
12. Bon Appetit!