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.
