1/4 lb. pork sausage
2 c. herb stuffing
1 c. peeled chopped tart apples
3/4 c. hot water
1/2 c. diced celery
1/2 c. raisins
1 tbsp. diced onion
1/2 tsp. salt
1/2 tsp. sage
1/2 tsp. pepper
4-6 lb. boneless rolled pork loin
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. coriander
Cook sausage until slightly pink. Drain. Add stuffing, apples, water, celery, raisins, onion, 1/2 teaspoon salt, sage, and 1/2 teaspoon pepper to sausage. Separate pork loin by cutting pocket in roast.
Mix 1/2 teaspoon salt, pepper and coriander. Sprinkle inside of roast with half of this spice mixture. Stuff pork with stuffing. Tie with string. Rub remaining spice mixture on outside of loin. Place roast in shallow pan. Place 6 slices of bacon over roast. Bake at 325 degrees for 1 hour. Remove bacon.
Combine cherry preserves and orange marmalade. Brush on roast. Bake additional 30-35 minutes per pound or until meat thermometer equals 170 degrees. Serve on platter garnished with watercress and cherry tomatoes. Yield: 10-12 servings.
