If you want a dinner that looks and tastes impressive without a lot of fuss, this Mushroom Panzanella and Prosciutto Stuffed Pork Tenderloin on the Big Green Egg is a reliable choice. It’s rich and savory, layered with complementary flavors that make it ideal for a weekend meal, holiday dinner, or a special date-night entrée at home.
This dish is inspired by classic Tuscan panzanella, traditionally made with bread and tomatoes. Here we replace the tomatoes with roasted mushrooms to introduce a deeper, more savory umami note that pairs beautifully with pork tenderloin.
Thin prosciutto slices add salty richness and help keep the stuffing in place, while bread croutons bring the rustic texture of panzanella. Cooking the rolled tenderloin on the Big Green Egg gives it a subtle smoky edge that takes the finished dish to the next level. Pour a glass of Pinot Noir, fire up the Egg, and enjoy one of the best outdoor pork tenderloin recipes you can make.
Gathering the Ingredients
The ingredient list is straightforward: a quality pork tenderloin, good prosciutto, fresh mushrooms, greens, cheese, and a few pantry staples. Using high-quality components—mushrooms, Parmigiano-Reggiano, and prosciutto—really pays off in flavor.
The recipe centers on a single pork tenderloin that stays tender and juicy when cooked correctly on the Big Green Egg. Prosciutto provides savory depth, and an exterior seasoning or BBQ rub builds a flavorful crust.
For the mushroom panzanella, a mix of button and shiitake mushrooms gives both texture and a richer mushroom taste. Garlic, lemon juice, basil, endive, and baby arugula add brightness so the stuffing doesn’t feel heavy. Freshly grated Parmigiano-Reggiano lends savory richness, and garlic croutons provide the classic panzanella bite and structure. Finish with olive oil, salt, and pepper.
Roasting the Mushrooms
Preheat your oven to 450°F, or use the Big Green Egg if you prefer to keep the cook outdoors. Toss the mushrooms with olive oil and salt in a large bowl so they’re evenly coated and will roast instead of steam.
Spread the mushrooms in a single layer in a roasting pan or cast-iron skillet and roast about 20 minutes, until deeply caramelized and tender. This concentrates their flavor and gives the stuffing the savory depth that complements the pork.
Building the Mushroom Panzanella Stuffing
Let the roasted mushrooms cool slightly so they are warm but not steaming hot. Transfer them to a large bowl and add minced garlic, lemon juice, chopped basil, chopped endive, baby arugula, grated Parmigiano-Reggiano, and garlic croutons.
Toss to combine. Warm mushrooms will soften the greens slightly while the lemon brightens the mix and balances the richness of the cheese and prosciutto. The result should be hearty but fresh, with croutons adding texture and structure.
Preparing and Butterflying the Pork Tenderloin
While the panzanella cools, trim any silver skin from the pork tenderloin with a sharp knife. Silver skin is tough and won’t break down during cooking, so removing it keeps the meat tender.
Place the tenderloin on a cutting board and slice lengthwise down the center without cutting all the way through, leaving about 1/2 inch connected so it opens like a book. If needed, make shallow cuts on the thicker areas to create a flatter, even rectangle for stuffing.
Lightly flatten with your hands or a meat mallet to even out the thickness, but don’t pound it too thin. You want an even surface that will roll easily and cook consistently on the Big Green Egg.
Adding the Prosciutto and Stuffing
Lay prosciutto slices evenly over the butterflied tenderloin. Prosciutto adds salt and richness and forms a thin barrier between the meat and the filling, helping everything stay together.
Spread the mushroom panzanella over the prosciutto, leaving a small border around the edges so the stuffing won’t spill out when you roll. Don’t overfill—the goal is a balanced amount that’s easy to roll and slice cleanly.
Rolling and Tying the Pork Tenderloin
Roll the tenderloin tightly from one long side, keeping the stuffing packed inside. Some filling may escape, which is normal, but aim to keep most of it contained so each slice has a flavorful center.
Tie the roll with butcher’s twine every 1–2 inches to maintain its shape while cooking. The twine should be snug but not so tight that it cuts into the meat. A well-tied tenderloin cooks evenly and slices neatly.
Seasoning the Pork Tenderloin
Coat the outside of the rolled tenderloin with your preferred rub. A slightly sweet, savory blend works very well with the mushrooms and prosciutto, but a simple mix of kosher salt, black pepper, garlic powder, onion powder, and paprika will also do the job.
Be generous and apply the seasoning evenly; the exterior crust complements the flavorful stuffed interior and creates a perfect bite from edge to center.
Big Green Egg Setup and Cooking the Pork Tenderloin
Set up the Big Green Egg for raised direct cooking at 450°F. The raised grid allows enough direct heat for color and crust while keeping the meat high enough above the fire to cook evenly.
When the Egg reaches 450°F, place the stuffed tenderloin on the raised grid over direct heat. Cook about 30 minutes, turning every 5–10 minutes so all sides brown evenly and avoid hot spots. This rolling and turning prevents one side from overcooking while the center reaches temperature.
Use an instant-read thermometer and pull the pork at about 140°F. Let it rest 10 minutes—carryover cooking will bring it to the ideal final temperature while keeping the meat juicy.
Slicing and Serving
After resting, remove the twine and slice the tenderloin into thick medallions so each piece showcases the mushroom panzanella and prosciutto center. Use a sharp knife for clean slices.
Serve warm with simple sides like roasted potatoes, grilled asparagus, green beans, or a light salad. The stuffed pork is flavorful on its own, so uncomplicated sides work best.
This dish is perfect for a weekend dinner or any occasion when you want something special without undue complexity. Slice, pour a glass of wine, and enjoy.
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Mushroom Panzanella and Prosciutto Stuffed Pork Tenderloin on the Big Green Egg
Ingredients
Pork Tenderloin Ingredients:
- 1.5 pound Pork tenderloin, trimmed and butterflied
- 4 Slices Prosciutto
- 3 tbsp Seasoning or BBQ Rub, optional
Mushroom Panzanella Ingredients:
- 2 pounds mixed mushrooms, such as button and shiitake, cleaned
- 1 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp basil, roughly chopped
- 1 tbsp endive, roughly chopped
- 1/8 cup baby arugula
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 cup garlic croutons
- 3 tbsp olive oil
- Salt and pepper
Instructions
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Preheat the oven or Big Green Egg to 450°F.
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Toss mushrooms with olive oil and salt in a large bowl so they’re evenly coated.
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Spread mushrooms in a roasting pan and cook until caramelized, about 20 minutes.
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In a large bowl, toss roasted mushrooms with garlic, lemon juice, basil, endive, arugula, cheese, and croutons.
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Butterfly the pork tenderloin and trim silver skin.
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Lay prosciutto slices across the butterflied pork.
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Spread the cooled panzanella over the prosciutto-lined pork, leaving a small border.
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Roll the pork up carefully to keep the filling inside.
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Tie with butcher’s twine every 1–2 inches.
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Coat the outside with your chosen rub.
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Set up the Big Green Egg for raised direct cooking at 450°F.
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Place the pork on the raised grid and cook about 30 minutes, turning every 5–10 minutes, until the internal temperature reaches 140°F. Check and turn regularly so all sides brown evenly.
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Rest 10 minutes, remove twine, slice, and serve.
Nutrition information is an estimate and should be used as a general guide.
Additional Info