Meat with peaches
Description
The dish is prepared without unnecessary complications. For this dish, you will need a large piece of pork. The shoulder or hind leg part works best. Those who prefer fattier meat can choose the neck part. Peaches can be replaced with nectarines if desired. To find out when it's done, serve the dish once ready.
Instructions
- 1
Step 1
Peel the garlic and slice it thinly with a sharp knife. If you like spicy dishes, you can increase the amount of garlic to your taste.
- 2
Step 2
Wash the whole piece of pork and dry it with paper towels. Trim off excess fat and make deep cuts with a thin sharp knife. Insert garlic slices into the resulting openings.
- 3
Step 3
In a separate bowl, mix tarragon, rosemary, and ground pepper. Then add four tablespoons of whiskey and stir thoroughly. Rub the resulting mixture onto the meat.
- 4
Step 4
Place the piece of meat into a plastic bag, squeeze out the air, and tie it securely. Let the meat marinate in the refrigerator for several hours, or preferably, overnight.
- 5
Step 5
Make deep cuts in the marinated meat. Wash and dry the peaches, cut each fruit in half, and remove the pits. Place the peach halves into the cuts in the meat.
- 6
Step 6
Place the meat in foil, mix the liquid honey with ground paprika, and spread the resulting mixture over the meat. Wrap the meat in foil and bake in the oven at 200 degrees Celsius for about an hour, then unwrap the foil and brown for another half hour.