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Mushroom Panzanella and Prosciutto Stuffed Pork Loin
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5 from 2 votes

Mushroom Panzanella and Prosciutto Stuffed Pork Tenderloin

This is an excellent recipe to cook on the grill.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: BBQ
Cuisine: Pork
Servings: 4
Author: The BBQ Buddha

Ingredients

  • 1 Pork tenderloin
  • 4 Slices of Prosciutto
  • Season or BBQ Rub
  • 2 pounds mixed mushrooms such as button and shiitake, cleaned with stems removed
  • 1 clove garlic minced
  • 1 Tbls freshly squeezed lemon juice
  • 1 Tbls roughly chopped basil
  • 1 Tbls roughly chopped endive
  • 1/8 cup baby arugula
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 cup garlic croutons
  • 3 Tbls Olive oil
  • Salt and pepper

Instructions

  • Preheat the oven 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 he 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 Loins on the raised grid and let cook 30 minutes or until the temperature reaches 145° 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.