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If you are looking for a dinner that feels impressive without being overly complicated, this Mushroom Panzanella and Prosciutto Stuffed Pork Tenderloin on the Big Green Egg delivers every time. It is rich, savory, and packed with layers of flavor that make it perfect for a weekend cook, holiday meal, or a great date night dinner at home.
This recipe takes inspiration from traditional Tuscan panzanella, which is usually made with bread and tomatoes. For this version, we swap the tomatoes for mushrooms to bring a deeper, richer umami flavor that pairs beautifully with pork tenderloin.
The prosciutto adds salt and richness, while the bread stuffing helps hold everything together and gives the dish that rustic Italian feel. Cooking it all on the Big Green Egg adds just enough live-fire flavor to make the final result even better. Now sit back, pour yourself a glass of Pinot Noir, fire up the Big Green Egg, and get ready for one of the best pork tenderloin recipes you can make outdoors.
Table of Contents
- Gathering the Ingredients
- Roasting the Mushrooms
- Building the Mushroom Panzanella Stuffing
- Preparing and Butterflying the Pork Tenderloin
- Adding the Prosciutto and Stuffing
- Rolling and Tying the Pork Tenderloin
- Seasoning the Pork Tenderloin
- Big Green Egg Setup and Cooking the Pork Tenderloin
- Slicing and Serving
- Mushroom Panzanella and Prosciutto Stuffed Pork Tenderloin on the Big Green Egg Recipe
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Gathering the Ingredients
The best part of this recipe is how simple the ingredient list really is. A few fresh ingredients, a good pork tenderloin, and some quality prosciutto come together to make a dish that feels much more impressive than the effort required.
At the center of the recipe is one pork tenderloin, which stays tender and juicy on the Big Green Egg while holding all of the stuffing inside. The prosciutto adds salt and richness, while your favorite seasoning or BBQ rub helps build flavor on the outside.
For the mushroom panzanella stuffing, I used a mix of mushrooms like button and shiitake for deeper flavor and better texture. Garlic, lemon juice, basil, endive, and baby arugula bring freshness and brightness so the stuffing does not feel too heavy.
Freshly grated Parmigiano-Reggiano adds richness, while garlic croutons help create that classic panzanella texture and hold the stuffing together inside the tenderloin. A little olive oil, salt, and black pepper finish everything off. This is one of those recipes where quality ingredients really matter, so use the best mushrooms, cheese, and prosciutto you can find. The final dish will absolutely show it.
Roasting the Mushrooms
First, preheat your oven to 450°F. You can also do this step on the Big Green Egg if you would rather keep the entire cook outside. Either method works well, as the goal is simply to roast the mushrooms until they are deeply caramelized and full of flavor.
Next, place the mushrooms in a large bowl, toss them with olive oil, and season generously with salt. Make sure they are evenly coated so they roast instead of drying out.
Then, spread the mushrooms in a roasting pan or cast iron pan in a single layer. This helps them brown properly instead of steaming. Roast for about 20 minutes, until the mushrooms are tender, golden, and nicely caramelized. This step is important because it concentrates the flavor and gives the stuffing that rich, savory depth that makes this pork tenderloin so good.
Building the Mushroom Panzanella Stuffing
Once the mushrooms are finished roasting, pull them from the oven and let them cool slightly. You want them warm, but not so hot that they wilt all the fresh greens immediately.
Next, transfer the roasted mushrooms to a large mixing bowl and add the minced garlic, fresh lemon juice, chopped basil, chopped endive, baby arugula, freshly grated Parmigiano-Reggiano, and garlic croutons.
Toss everything together until well combined. The warm mushrooms help soften the greens slightly, while the lemon juice brightens the entire mixture and balances the richness of the cheese and prosciutto.
This stuffing should feel hearty but still fresh. The mushrooms bring the deep savory flavor, while the herbs, greens, and croutons give it that classic panzanella texture and balance.
Preparing and Butterflying the Pork Tenderloin
While the mushroom panzanella cools, it is time to prep the pork tenderloin. This step is important because the tenderloin needs to open up enough to hold all of the stuffing and still roll back together cleanly.
First, trim off any excess silver skin from the outside of the pork tenderloin using a sharp knife. Silver skin is the tough, shiny membrane that does not break down during cooking, so removing it helps the pork stay tender.
Next, place the tenderloin on a cutting board and, starting on the long side, carefully slice lengthwise down the center without cutting all the way through. Think of it like opening a book, you want to leave about 1/2 inch connected so the pork stays in one piece.
Then, open the tenderloin and make another shallow cut into each thicker side if needed to create a larger, flatter surface. The goal is an even rectangle that will hold the stuffing and roll up easily.
Once butterflied, you can lightly flatten the pork with your hands or a meat mallet if needed. Do not pound it too thin, you just want an even surface for stuffing, rolling, and even cooking on the Big Green Egg.
Adding the Prosciutto and Stuffing
Once the pork tenderloin is butterflied and ready, lay the slices of prosciutto evenly across the surface. The prosciutto adds salt, richness, and helps create a barrier between the pork and the stuffing so everything stays together better during cooking.
Try to cover as much of the tenderloin as possible without overlapping too heavily. A thin, even layer works best and keeps every bite balanced.
Next, once the mushroom panzanella mixture has cooled slightly, spread it evenly over the prosciutto-lined pork tenderloin. Do not overfill it—you want enough stuffing for great flavor, but not so much that the tenderloin becomes difficult to roll.
Spread the filling from edge to edge, leaving a small border around the outside so the stuffing does not spill out when you roll the pork back together. This makes the final cook much cleaner and helps the tenderloin hold its shape on the Big Green Egg.
Rolling and Tying the Pork Tenderloin
Once the stuffing is evenly spread, carefully roll the pork tenderloin back up as tightly as you can without forcing the filling out. Start from one long side and work slowly, keeping the mushroom panzanella packed inside as you go.
A little filling falling out is normal, but the goal is to keep most of it inside so every slice has that rich stuffing in the center.
Once rolled, use butcher’s twine to tie the pork tenderloin every 1 to 2 inches along the length of the roast. This helps it hold its shape during cooking and keeps the stuffing from pushing out on the grill.
Make sure the twine is snug but not so tight that it cuts into the meat. A well-tied tenderloin cooks more evenly, slices cleaner, and looks much better when it hits the plate.
Seasoning the Pork Tenderloin
Once the pork tenderloin is rolled and tied, it is time to season the outside. This final layer adds flavor, helps build a great crust, and brings everything together once it hits the Big Green Egg.
I used Meat Church “Deez Nuts” for this cook, which works really well because it brings a slightly sweet, savory flavor that pairs nicely with the mushrooms, prosciutto, and pork.
If you do not have that rub, other great options would be a classic pork rub, a simple garlic herb blend, or even a basic mix of kosher salt, black pepper, garlic powder, onion powder, and paprika. You want something balanced that supports the stuffing without overpowering it.
Be generous and coat the entire outside evenly. Since the inside already has big flavor from the panzanella and prosciutto, the seasoning on the outside helps create that perfect bite from edge to center.
Big Green Egg Setup and Cooking the Pork Tenderloin
For this cook, set up your Big Green Egg for raised direct cooking at 450°F. The goal is to get enough direct heat for great color and crust while keeping the pork tenderloin high enough above the fire to cook evenly without burning.
I originally used an older third-party raised grid setup for this recipe, but today the easiest option is the Big Green Egg EGGspander system. It gives you the same raised direct setup and makes this style of cooking much easier and more consistent.
Once the Egg is stabilized at 450°F, place the stuffed pork tenderloin on the raised grid over direct heat. Let it cook for about 30 minutes, turning every 5 to 10 minutes so all sides cook evenly and develop good color.
Because this is a rolled and stuffed tenderloin, regular turning helps prevent hot spots and keeps the outside from overcooking before the center is ready. You want even browning and a steady cook, not one heavily charred side.
Use your ThermoWorks Thermapen to monitor the internal temperature. I like to pull the pork slightly early, around 140°F, instead of waiting until 145°F. Then let it rest for 10 minutes, and the carryover cooking will bring it right to that perfect final temperature while keeping the meat juicy and tender.
Slicing and Serving
Once the pork tenderloin has rested, remove the butcher’s twine and get ready for the best part… slicing into it. Use a sharp knife and cut the tenderloin into thick medallions so each slice shows off that beautiful mushroom panzanella and prosciutto stuffing in the center.
This is one of those dishes that looks impressive the moment it hits the cutting board. The stuffed center, the crispy seasoned exterior, and the smoky flavor from the Big Green Egg make it feel like something straight out of a great restaurant.
Serve the slices warm with a simple side like roasted potatoes, grilled asparagus, green beans, or a light salad. Since the pork already brings plenty of rich flavor, keeping the sides simple works best.
This is the kind of meal that is perfect for a weekend dinner, holiday gathering, or anytime you want to cook something that feels a little special without being overly complicated. Slice it up, pour a good glass of Pinot Noir, and enjoy.
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, I used Meat Church's Deez Nuts
Mushroom Panzanella Ingredients:
- 2 pounds mixed mushrooms, such as button and shiitake, cleaned with stems removed
- 1 clove garlic, minced
- 1 tbsp freshly squeezed 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
- Preheat the oven or Big Green Egg to 450°F.
- In a large bowl, toss the mushrooms with olive oil and season with salt.
- Place the mushrooms in a roasting pan and cook in the oven until the mushrooms are caramelized, around 20 minutes.
- In a large mixing bowl, toss the roasted mushrooms with the garlic, lemon juice, parsley, celery leaves, microgreens, cheese and croutons.
- Butterfly the Pork Loin.
- Place the slices of Prosciutto on top of the Pork Loin.
- Once cool put the Panzanella on top of the Prosciutto lined and butterflied Pork Loin.
- Roll the Pork Loin up being careful not to lose the filling.
- Tie the Pork Loin with butcher’s string.
- Cover with your favorite rub.
- Preheat the Big Green Egg to 450° and use a raised grid over direct heat.
- Place the Pork Loin on the raised grid and let cook 30 minutes turning every 5 minutes or until the temperature reaches 140° on the Thermapen. Make sure to check the Pork loin every 10 minutes and turn so all sides get cooked.
- Let rest for 10 minutes. Slice. Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Great looking pork! I’ll have to try this out next weekend.
Thanks for the comment Danny! Let me know how the recipe turns out for you.
Hi the meat is pork tenderloin not a pork loin (loin is much bigger and anyone using it in this recipe would be very disappointed )
Thanks Don and good catch as this is indeed a tenderloin and not a loin. We wouldn’t want to disappoint anyone!
Made homemade croutons, I added some soy sauce and balsamic vinegar to the mushrooms. I also used homemade pesto and a little extra lemon juice. I put the stuffing in a buzzes in the food processor. Sichuan Chile BBQ seasoning from The Spice House. Turned out fantastic!
Love the modifications 💕