Stuffed Pork Loin Genoa Style - cooking recipe

Ingredients

4 -5 lbs boneless pork loin
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts (can substitute walnuts or pecans)
6 garlic cloves, minced
1/2 cup parmesan cheese, grated
1/2 lb ground pork
1/2 lb Italian sausage
1 cup dry breadcrumbs
1/4 cup milk
1 egg
1/4 cup fresh parsley, chopped
1 teaspoon black pepper
salt

Preparation

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.
Roast at 350 degrees for 1 1/2 hours.
Slice to serve.