In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley and pepper.
Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350 degrees F. for 1 1/2 hours. Slice to serve.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 10|
|Calories from Fat: 218 (48%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 136.9mg||42 %|
|Sodium 743mg||26 %|
|Potassium 1079.2mg||28 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 9.3g|
|Protein 48.7g||70 %|
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Calories per serving: 451
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