“I participated in an Influencer Activation on behalf of Influence Central for Calphalon. I received product samples and a promotional item to thank me for my participation.”
Tender stuffed pork loin and the balanced flavors of pine nuts and basil make for a delicious main dish!
When it comes to cooking, I believe in having all the right tools. I’m all for anything that will make meal prep easier, and good quality {and sharp} knives are at the top of my list. Have you ever gone to trim the fat off of a nice piece of meat, only to find your knife was so dull, it took much longer to trim than necessary? I’ve been there one too many times, and it’s not fun. So, naturally, I was excited to try my new Calphalon Self-Sharpening Cutlery set. SharpIN Technology means that each of the slots in the metal portion of the knife block have mini built-in ceramic sharpeners, keeping your blades ready to go when you need them.
Aside from the fact that they’re always sharp, they have a sleek design that feels comfortable in your hand, no awkwardness here! They’re made from high carbon, forged stainless steal, have full tang construction and triple-riveted handles. The knives are even labeled, so you know exactly which knife you’re grabbing, saving even more time in the kitchen.
I have learned quite a few cooking techniques over the years, however, I still have much more to learn. This week I was determined to make a stuffed pork loin, but wasn’t exactly certain of the right way to slice my roast, or what knife I should use. Thank goodness for the Calphalon Knife Skills website. Within a couple of minutes I was ready to butterfly my roast.
The utility knife was so sharp, it slid easily through the loin, and I didn’t have any trouble at all. I love that he even shows you how to tie the roast together, too cool.
When it was time to remove the twine, the kitchen shears made it super easy to do.
The roast was on the large side, so I used the chef’s knife to slice it up. Thanks to the SharpIN technology, even the crispy parts of the roast were easy to slice.
I am seriously addicted to this site now! I just wish I would have seen this one on butternut squash when I made my squash and green bean chili, it would have made things so much easier.
I’m even considering cutting up a whole chicken, since Mr. Disorganized has been practically begging me to learn.
Want a set of your own? One lucky ready will win the same 15 piece Calphalon Self-Sharpening Cutlery Set I have! Simply enter to win via the Rafflecopter form below.
“Contest entrants are only eligible to win once per sweepstake, per household as part of a campaign sponsored by Influence Central.”
USA only. Must be 18 or older to win. Winner will be notified by email and must respond within 48 hours of notification, or a new winner will be chosen. All entries will be verified. Entries must be from active emails/accounts/profiles, entries from ‘Spam’, ‘Giveaway’, or inactive accounts will be disqualified at the sole discretion of the host of this giveaway. Delivery of prize is the sole responsibility of Influence Central and Calphalon. {i love} my disorganized life and it’s representatives are not responsible for undelivered prize.
Also available in:
- Calphalon Contemporary Series German Steel Self-Sharpening Cutlery 16 Piece set {ARV $229.99}
- Calphalon Precision Series Fully Forged Self-Sharpening Cutlery 15 Piece set {ARV $279.99}
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
Yields 8-10
Save RecipeIngredients
- 2-3 pound pork loin roast
- 8-ounce jar basil pesto {or your favorite homemade recipe}
- Butcher's twine {found in the baking section of your local grocery store}
Instructions
- Preheat oven to 375 degrees
- Butterfly the loin according to the video instructions
- Spread 6 ounces of the basil pesto on the meat, and roll jelly roll-style
- Tie with twine
- Bake until loin reaches an internal temperature of 160-165 degrees, about 45 minutes to an hour
- Let rest for 10-15 minutes; slice
- Serve with mashed potatoes and gravy, if desired
- Calories 2421
- Total Fat: 159 g 244.62%
- Saturated Fat: 26 g 130%
- Cholesterol: 581 mg 193.67%
- Sodium: 3291 mg 137.13%
- Potassium: 3248 mg 92.8%
- Total Carbohydrate: 24 g %
- Sugar: 8 g
- Protein: 205 g
- Vitamin A: 0.9%
- Calcium: 302 mg 30.2%
- Iron: 8 mg 44.44%
Click Here For Full Nutrition, Exchanges, and MyPlate Info
Comments