1/4 lb. bulk pork sausage
2 c. herb seasoned stuffing mix
1 c. peeled, chopped, apple (tart)
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
1/8 tsp. pepper
1 (4-6 lb. boneless, rolled pork loin roast
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
1/2 tsp. ground coriander, divided
6 slices bacon
1 (10 oz.) jar cherry preserves
2 tbsp. orange marmalade

Cook sausage until lightly pink; drain well. Combine sausage and next 9 ingredients; set aside.

Separate pork into 2 pieces and sprinkle flat sides with 1/4 teaspoon each of salt, pepper and coriander. Spoon stuffing mixture lengthwise over 1 piece of pork. Top with remaining pork; turn under ends. Tie securely with heavy string at 2-3 inch intervals. Sprinkle outside with remaining 1/4 teaspoon each of salt, pepper and coriander.

Place roast in a lightly greased shallow roasting pan. Place bacon lengthwise over roast. Invert meat thermometer in thickest part of roast. Bake at 325 degrees for 1 hour. Remove bacon.

Combine cherry preserves and orange marmalade; stir well. Brush roast with preserve mixture. Bake an additional 30 minutes to 1 1/2 hours (30-35 minutes per pound) or until meat thermometer registers 170 degrees, basting often. Place roast on a bed of watercress; garnish with orange twists, cherry tomatoes and Concord grapes. Yield 10-12 servings.