Mushroom Panzanella and Prosciutto Stuffed Pork Tenderloin on the Big Green Egg
Mushroom panzanella and prosciutto stuffed pork tenderloin cooked on the Big Green Egg. Rich, savory, and perfect for a special dinner.
Servings: 4
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.