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, pepper and salt to taste.
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. It was not specified, but I season the outside of the rolled pork.