1/2 pound bulk pork sausage
2 cups herb-seasoned stuffing mix
1 cup peeled, chopped, tart apple
3/4 cup hot water
1/2 cup dried celery
1/2 cup raisins
1 tablespoon diced onion
1/2 teaspoon salt
1/2 teaspoon sage
1/8 teaspoon pepper
1 (4- to 6-pound) boneless, rolled pork loin roast
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon ground coriander, divided
6 slices bacon
1 (10-ounce) jar cherry preserves
2 tablespoons orange marmalade
Cook sausage until slightly pink; drain well. Combine sausage and next 9 ingredients; set aside.
Separate pork into two pieces, and sprinkle flat sides with 1/4 teaspoon each of salt, pepper, and coriander. Spoon stuffing mixture lengthwise over one piece of pork. Top remaining pork; turn under ends. Tie securely with heavy string at 2- to 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. Insert meat thermometer into thickest part of roast.
Bake roast 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 to 35 minutes per pound) or until meat thermometer registers 170 degrees, basting often.
Place roast on bed of watercress; garnish with orange twists, cherry tomatoes, and concord grapes.
Yield: 10 to 12 servings