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À la languedocienne or Languedoc style, as in this recipe, can signify dishes that are typical of Languedoc cooking in which the principal ingredients are garlic, herbs, tomatoes and olive oil.

Ingredients 1.5 to 2.0 kg Pork Loin 2-4 tablespoons olive oil 6 large garlic cloves, peeled & chopped 1 teaspoon Fresh Rosemary, chopped 2 tablespoon Wild Thyme, chopped 2 Tomatoes, peeled, deseeded & chopped 2 slices Bacon, finely sliced sea salt/pepper

Open loin like a book and layer with bacon followed by other ingredients & last slice of bacon. Close and tie with string every 50 mm

Brush with the olive oil and allow to stand for 12 hours.

Preheat oven to 175°c. Place in roasting pan and roast for 11/2 to 2 hours. Juices should run clear when cooked.

To serve: Serve the roast with its cooking juices, or with a gravy of pan juices, white wine & flour. A typical accompaniment in the Languedoc region would be potatoes sauteed in goose fat.