A beautiful palette surrounded by a pork cauldron to which we add a good dose of sweet Alsatian mustard sauce of course!
Preheat the oven to 260°C (thermostat 10). As soon as the oven is hot, insert the dish, reduce the temperature to 200° (thermostat 7) and leave to roast for 1 hour. 15 minutes before the end of cooking, sprinkle with a glass of beer, then increase the heat to 260° (thermostat 10) and leave to roast.
