I received products from Canyon Bakehouse for my review. All opinions are my own.
I love bread, but bread doesn’t love me so much. I recently decided to drastically reduce my intake of gluten. This wasn’t a choice I made because of a food allergy or illness or a plot to lose weight. It was a decision based off how I feel after consuming gluten products.
About a month ago, I decided to try living gluten-free for a week. I was surprised at how much better I felt. My stomach wasn’t bloated or upset, like it normally was. I felt like I had more energy and was more alert. This was great but I missed enjoying bread. Perhaps it was time for me to try those fancy gluten-free breads I had been hearing about.
I found Canyon Bakehouse. They offer a variety of gluten-free baked goods including: 7-grain bread, Cinnamon Raisin bread, Mountain White bread, Deli-Fry Style bread, Rosemary & Thyme Focaccia, Hamburger buns, and Cranberry Crunch Muffins.
I really enjoyed all of the baked goods we were able to try. One of them stood out over the rest though; the Cranberry Crunch Muffins are something I could probably eat every morning for the rest of my life and not tire of them. The crunch combined with the tart cranberries is amazing; love, love, love!
I want to share with you one of the delicious recipes I found on the Canyon Bakehouse website; it is called Pork Tenderloin with Canyon 7-Grain Bread & Apple Stuffing.
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Serves 6
INGREDIENTS
1/4 cup butter
1 small Granny Smith apple, cored and chopped
1/3 cup grated onion
4 cloves garlic, chopped
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh sage
6 slices Canyon Bakehouse 7-Grain Gluten Free Bread, cubed (3 cups)
1/2 cup chicken broth
2 eggs, beaten
1/4 cup dried cranberries
3/4 tsp salt, divided
1/2 tsp freshly ground pepper, divided
Pinch ground nutmeg
2 pork tenderloins, about 1 lb. each (silver skin removed)
2 tbsp. extra virgin olive oil, divided
DIRECTIONS
Preheat oven to 400°F. Melt butter in skillet set over medium heat. Add apple, onion, garlic, thyme and sage. Cook, stirring occasionally, for 3 to 5 minutes or until softened. Cool completely.
Toss bread cubes with apple mixture, broth, eggs and cranberries. Season with 1/4 tsp each salt and pepper, and nutmeg; set aside.
Set the pork on a large cutting board. Butterfly each tenderloin so they open like a book. Using a meat mallet, pound the tenderloins into an even thickness.
Season both sides of tenderloin with the remaining salt and pepper. Spread the bread stuffing, in an even layer, over the cut side of one of the tenderloins. Place the remaining tenderloin, cut side down, over the stuffing. Secure with kitchen string. Brush the outside with 1 tbsp. oil.
Heat the remaining oil in a large skillet set over medium-high heat. Add the pork and sear each side for 5 minutes or until browned all over. Transfer to baking sheet lined with parchment paper.
Roast for 50 to 60 minutes or until an instant read thermometer registers 165°F when inserted into the center of the stuffing.
Tent with foil and let rest for 15 minutes before slicing. Remove kitchen string. Cut into 1-inch thick slices.
Tip: Serve with applesauce or mustard for dipping.
I am thankful to Canyon Bakehouse for the wonderful recipe above. I am also thankful I can once again love bread and still feel great!
To learn more about Canyon Bakehouse, please visit their website. You may also connect with them on facebook, twitter and pinterest.
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Hello, my name is Laurie. My family and I live near the Oregon coast. When we aren’t at work, in school, or on the volleyball court, we enjoy traveling, cheering for our favorite sports teams, playing outdoors, and checking off items on our bucket list. We are lucky in that both sets of our parents, as well as our siblings and their families, live within an hour of us. We get together often to help one another out, celebrate milestones, and go on adventures together.
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