How to make
The meat is cut into large pieces and it is sprinkled with salt, black pepper and cumin. Heat oil in a pan and fry it until it turns white. Take it out and place it into a plate. In the same fat fry the sliced onion crescents and diced peppers until they soften.
Also add mushrooms, which need to be peeled and cut into slices. Sprinkle with salt, black pepper, savory herb and oregano. Stew briefly under a lid and transfer everything into a baking pan.
Distribute the meat, drizzle with soy sauce on top and pour a glass of white wine (i use homemade wine).
Wrap the baking pan with foil and bake it in a preheated oven at 390°F (200 degrees) for about 35 minutes. Take it out, remove the foil.
Whip the sour cream with a little water and poured it into the baking pan and stir lightly with a fork. Place it back into the oven for 10 minutes to roast.
If you have cooking cream it would be better, but I didn't and because of that I got a delicious cream sauce.
Serve the pork roast with mushrooms and lemon slices. Very tasty and festive!
