Whisk together apple cider vinegar, olive oil, italian seasoning, egg, and salt for the basting marinade.

Pour half of the marinade over the pork.

Let the pork marinate for at least 2 hours, or overnight.

Preheat grill to medium-high heat.

Grill the pork, basting frequently with the marinade, until the internal temperature reaches 145F.

Let the pork rest before portioning into 5 oz pieces.

Dice tomatoes and sprinkle with kosher salt in a colander for 15 minutes to drain excess moisture.

Toss bread chunks with olive oil.

Bake the oiled bread at 350F for 5 minutes, or until lightly toasted.

Julienne fennel and red onion.

Seed and slice cucumbers.

Slice kalamata olives.

Chiffonade basil.

Whisk together white balsamic vinegar and Dijon-style mustard to form the vinaigrette.

Assemble the panzanella by combining the grilled pork, tomatoes, bread, fennel, red onion, cucumbers, olives, and basil on a plate.

Drizzle with the vinaigrette and serve.