In food processor or blender, process 1 cup parsley, basil, pine nuts, Parmesan cheese and garlic. Set aside.
Mix together ground pork, Italian sausage, bread crumbs, milk, egg, remaining 1/4 cup parsley and pepper.
Place roast fat side down on cutting board. Cut lengthwise down roast almost to, but not through, bottom; open like a book. Spread herb-cheese mixture over cut sides of roast; place ground pork mixture down center. Close halves; tie with kitchen string. Roast on rack in shallow baking pan at 350°F for 1-1/2 hours or until internal temperature reaches 155°F. Slice to serve.
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