The Heirloom Book Company in Charleston, South Carolina, sells rare antiquarian cookbooks like first editions of Escoffier. I was there flipping through a book on royal court cuisine for lords and barons, reading recipes for the most extravagant dishes you can imagine. One of these was a bone-in Frenched whole pork loin stuffed with apples, dates, and duck liver. That sounded pretty awesome to me. I adapted the idea here but replaced the duck liver with bacon fat and threw in a few more dried fruits. If you have duck liver, by all means use it, but it’s not a requisite. Serve this roast with your favorite mead, honey cakes, and frosted lemons. It’s perfect for Christmas, Easter, or any other royal feast.