À la languedocienne or languedoc style can include tomatoes, mushrooms, eggplants either together or individually. It may also, as in this recipe, signify dishes that are typical of Languedoc cooking in which the principal ingredients are garlic and olive oil.
INGREDIENTS:
* 1 Pork Loin
* 2-4 Tablespoons olive oil
* 8 large garlic cloves, peeled & cut into sticks
* sea salt/pepper
PREPARATION:
1. Stick the pork with the garlic cloves and sprinkle with salt and pepper.
2. Brush with the olive oil and allow to stand for 12 hours.
3. Preheat oven to 425°F. Place in roasting pan and roast for 25-30 minutes per pound.
To serve:
Serve the roast with its cooking juices.A typical accompaniment in the Languedoc region would be potatoes sautéed in goose fat.
