Pork cut into medium-sized pieces, not too fat and not thin. A little polite and pepper, add a spoonful of mustard and honey, all mash with hands and leave for 3-4 hours, at night.

Mushrooms wash and coarsely chop. Heat a frying pan with a small amount of vegetable oil. It is important to preheat the pan and oil don't pour, literally, to grease, as in the pancakes, otherwise the mushrooms will give the juice. Quickly fry the mushrooms until Golden brown on both sides, over high heat to browned, but not prepared and most importantly not give juice, then a main dish will be more fragrant and the mushrooms themselves are saturated. When frying the mushrooms, a little pepper and salt.

Onions cut into rings or half rings. Mushrooms to clean up. Pour a little oil and fry the onions until soft and slightly transparent. Bow to pull and mix with pressed garlic and add a little black pepper.

Fire to make big and quickly fry the meat to grasp, crusty, but the juice remained inside.

Peel the potatoes and cut lengthwise into 2 parts. Then each half lengthways into two parts, if very large, then each half into 3 pieces. While peel potatoes, boil water. Potatoes place them in a bowl and pour boiling water, leave for 2-3 minutes. Drain potatoes in a colander so that all the water glass. In a frying pan (which can be put in the oven) pour a little oil, put the potatoes, sprinkle with herbs de Provence and roll that it is all evenly coated with oil and herbs.

Potatoes put fried mushrooms, the mushrooms onions and garlic. Fresh dill and parsley cut and put on the bow. Bay leaf break. Evenly across the surface to distribute the Bay leaves and peppercorns. Close all meat. Form tighten foil, if there is cover, cover and put in the oven at 180 ° C for 15-20 minutes, until soft potatoes, depending on variety.

This time, prepare the sauce. Tomatoes finely chopped. It is advisable to remove the skin, but I'm not without prejudice to the skin, remove rarely. In a pan heat little oil, put the chopped tomatoes, fry for 1 minute. Add sour cream, tomato paste, salt, lemon pepper, curry, ginger, Provencal herbs, stir, heat one minute.

Then add the cream, stir, heat again quickly. To just mixture is heated.

After 15-20 minutes to get the meat, remove foil, pierce the potatoes, if you have already finished half, then you can fill. Cover with the sauce and put back in oven for another 15-20 minutes until cooked potatoes small blush on top.