When it comes to Italian cooking, pork is a staple ingredient that’s often overlooked in favor of pasta and seafood. But with its rich flavor profile and versatility, pork deserves a spot in your kitchen just as much as any other protein. From tenderloins to ribs, pork can be cooked in countless ways to create mouthwatering dishes that are sure to please even the pickiest eaters.
In this article, we’ll explore 18 deliciously authentic Italian pork recipes that showcase the best of the country’s culinary traditions. From classic Tuscan pork tenderloin with rosemary and garlic to hearty slow-cooked ragù with pappardelle, these recipes are sure to inspire your next dinner party or special occasion.
Whether you’re a seasoned chef or a cooking novice, we’ve got you covered with easy-to-follow instructions and mouthwatering photos that will make your taste buds do the tarantella. So grab a apron, get ready to cook up some Italian flair, and let’s dive into the wonderful world of pork!
Tuscan Pork Tenderloin with Rosemary and Garlic
Experience the rich flavors of Tuscany with this elegant pork tenderloin dish, infused with the aromas of rosemary and garlic.
Ingredients:
– 1 (1.5-2 pound) pork tenderloin
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, salt, and pepper.
3. Rub the mixture all over the pork tenderloin, making sure to coat it evenly.
4. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 1-2 minutes on each side, or until browned.
5. Add the chopped rosemary to the skillet and cook for 1 minute, stirring constantly.
6. Transfer the skillet to the preheated oven and roast the pork tenderloin for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Slow-Cooked Italian Pork Ragu with Pappardelle
Savor the rich flavors of Italy with this hearty, slow-cooked pork ragu served with pappardelle pasta. Perfect for a cozy evening meal or special occasion.
Ingredients:
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 1 pound pappardelle pasta
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, cook the pork shoulder over medium-high heat until browned on all sides, about 5 minutes.
3. Add the chopped onion and cook until softened, about 3-4 minutes.
4. Add the garlic, red wine, crushed tomatoes, tomato paste, basil, salt, and pepper. Stir to combine.
5. Transfer the pot to the preheated oven and slow-cook for 2 1/2 hours or until the pork is tender.
6. Cook pappardelle pasta according to package instructions. Serve with the slow-cooked ragu spooned over.
Cooking Time: 2 1/2 hours (plus cooking time for pappardelle)
Pork Saltimbocca with Prosciutto and Sage
A classic Italian dish that combines the tender flavors of pork, prosciutto, and sage.
Ingredients:
– 1 lb boneless pork loin, thinly sliced
– 6 slices prosciutto, chopped
– 2 tbsp butter
– 4 sage leaves, chopped
– 1/2 cup white wine
– 1/4 cup chicken broth
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the pork slices and cook until browned, about 3-4 minutes per side.
3. Remove the pork from the skillet and set aside. Reduce heat to medium.
4. Add the remaining 1 tablespoon of butter, chopped prosciutto, and sage leaves to the skillet. Cook for 1 minute, stirring constantly.
5. Add the white wine and chicken broth to the skillet, scraping up any browned bits. Bring to a simmer.
6. Return the pork to the skillet and spoon some of the sauce over the top. Cover the skillet with aluminum foil and transfer to the preheated oven.
7. Cook for 15-20 minutes or until the pork reaches an internal temperature of 145°F (63°C). Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Italian-Style Pork Chops with Balsamic Glaze
Elevate your pork chops game with this rich and tangy Italian-inspired dish.
Ingredients:
– 4 pork chops (1-inch thick)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup balsamic glaze (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, garlic, rosemary, and thyme.
3. Season pork chops with salt and pepper. Brush both sides with the herb mixture.
4. Heat a large skillet over medium-high heat. Sear pork chops for 2-3 minutes per side, or until browned.
5. Transfer pork chops to a baking sheet lined with parchment paper. Drizzle with balsamic glaze.
6. Bake for 15-20 minutes, or until pork reaches an internal temperature of 145°F (63°C).
7. Let rest for 5 minutes before serving.
Cooking Time: 25-30 minutes
Pork and Fennel Sausage with Peppers and Onions
This hearty sausage dish is a perfect blend of flavors, with sweet onions and bell peppers complementing the savory pork and fennel. Serve it with crusty bread or over rice for a satisfying meal.
Ingredients:
– 4 Italian-style sausages (pork and fennel)
– 1 large onion, sliced
– 2 large bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the sliced onions and cook until caramelized, about 10 minutes.
4. Add the bell peppers and garlic; cook for an additional 5 minutes.
5. Place the sausages on a baking sheet lined with parchment paper.
6. Bake the sausages for 15-20 minutes, or until cooked through.
7. Serve the sausages with the roasted onions and bell peppers. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Crispy Porchetta with Lemon and Herbs
Elevate your porchetta game with this mouthwatering recipe, featuring crispy skin, tender meat, and a burst of citrusy freshness.
Ingredients:
– 1 (4-5 pound) pork belly, skin on
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together lemon juice, olive oil, garlic, rosemary, thyme, salt, and black pepper.
3. Score the pork belly skin in a diamond pattern, cutting about 1/4 inch deep.
4. Rub the mixture all over the pork belly, making sure to get some under the skin as well.
5. Place the pork belly on a wire rack set over a rimmed baking sheet or a roasting pan.
6. Roast for 45-50 minutes or until the skin is crispy and golden brown.
7. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 45-50 minutes
Pork Milanese with Arugula and Cherry Tomatoes
A classic Italian-inspired dish that combines the tender flavors of pork cutlets with peppery arugula and sweet cherry tomatoes. This recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 boneless pork cutlets
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 4 cups arugula
– 1 pint cherry tomatoes, halved
– Olive oil for frying
Instructions:
1. Season pork cutlets with salt and pepper.
2. Dredge in flour, shaking off excess.
3. Dip in beaten eggs, then coat in breadcrumbs mixed with Parmesan cheese.
4. Heat about 1/4 inch of olive oil in a large skillet over medium-high heat.
5. Fry pork cutlets for 3-4 minutes on each side, or until cooked through.
6. Serve immediately with arugula and cherry tomatoes.
Cooking Time: 20-25 minutes
Pork and Ricotta Stuffed Shells in Marinara Sauce
Pork and Ricotta Stuffed Shells in Marinara Sauce Recipe
Summary: This recipe combines the classic Italian dish of stuffed shells with a twist, adding cooked pork and creamy ricotta cheese to create a rich and flavorful meal.
Ingredients:
– 12 jumbo pasta shells
– 1 pound ground pork
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper, to taste
– 2 cups marinara sauce
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, cook the ground pork over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. In a mixing bowl, combine cooked pork, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
5. Stuff each pasta shell with the pork-ricotta mixture, placing them in a baking dish as you go.
6. Pour marinara sauce over the stuffed shells and sprinkle with chopped parsley (if using).
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Pork Osso Buco with Gremolata
This hearty Italian stew is a classic comfort food dish that’s perfect for special occasions or cozy nights in. Tender pork shanks are slow-cooked in aromatic broth, served with a tangy and herby gremolata sauce.
Ingredients:
– 4 pork shanks
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 onion, chopped
– 1 cup dry white wine
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– Gremolata (see below for recipe)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pork shanks with salt, pepper, and thyme.
3. In a large Dutch oven, heat oil over medium-high heat. Brown pork shanks on all sides, about 5 minutes per side.
4. Add chopped vegetables, wine, broth, and tomato paste to the pot. Bring to a boil, then cover and transfer to the preheated oven.
5. Cook for 2 1/2 hours or until pork is tender.
6. Serve with gremolata sauce (see below).
Gremolata Recipe:
– 1 cup fresh parsley leaves
– 1/4 cup chopped fresh mint
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl. Adjust seasoning as needed.
Spicy Italian Pork Meatballs in Tomato Sauce
Elevate your pasta game with these addictive Spicy Italian Pork Meatballs smothered in a rich and tangy tomato sauce.
Ingredients:
– 1 lb ground pork
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp crushed red pepper flakes (for some heat)
– 1 can (28 oz) crushed tomatoes
– 1/4 cup olive oil
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground pork, breadcrumbs, egg, Parmesan cheese, oregano, garlic powder, salt, black pepper, and red pepper flakes. Mix well with your hands or a wooden spoon until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and gently roll them around to coat evenly.
5. Bake for 18-20 minutes or until cooked through.
6. While the meatballs are cooking, heat the crushed tomatoes in a large skillet over medium-low heat.
7. Add the cooked meatballs to the tomato sauce and simmer for 10-15 minutes or until the sauce has thickened slightly. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 30-40 minutes
Pork and Mushroom Risotto with Parmesan
This creamy risotto dish combines tender pork, earthy mushrooms, and nutty Parmesan for a satisfying meal.
Ingredients:
– 1 pound boneless pork shoulder, cut into small pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add pork; cook until browned, about 5 minutes. Remove from heat.
2. In the same skillet, add mushrooms and onion. Cook until vegetables are tender, about 3-4 minutes.
3. Add garlic, rice, and wine to skillet. Cook for 1 minute, stirring constantly.
4. Add broth to skillet, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Grilled Pork Spiedini with Garlic Butter
Elevate your outdoor cooking game with this flavorful and easy-to-make Grilled Pork Spiedini recipe, topped with a rich garlic butter.
Ingredients:
– 1 pound pork spiedini (Italian-style skewers)
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together garlic and butter until well combined.
3. Grill pork spiedini for 5-7 minutes per side, or until cooked through.
4. During the last minute of grilling, brush garlic butter mixture evenly over the pork.
5. Remove from grill and season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Pork Ribs Braised in Red Wine and Tomatoes
Elevate your pork ribs game with this rich and flavorful braise that combines the boldness of red wine with the sweetness of tomatoes.
Ingredients:
– 2 pounds pork ribs, cut into individual portions
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 can (28 oz) crushed tomatoes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 300°F (150°C).
2. Season the pork ribs with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the pork ribs until browned on all sides, about 5 minutes per side.
4. Add the red wine, crushed tomatoes, garlic, and browned pork ribs to the pot. Bring to a simmer, then cover and transfer to the preheated oven.
5. Braise for 2-1/2 hours or until the meat is tender and falls off the bone.
Cooking Time: 2-1/2 hours
Pork and Cannellini Bean Stew with Rosemary
A hearty and flavorful stew that combines the richness of pork, cannellini beans, and rosemary, perfect for a cozy night in.
Ingredients:
– 1 lb boneless pork shoulder, cut into 2-inch cubes
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 sprigs fresh rosemary, chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper, to taste
– Olive oil, for browning
Instructions:
1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the pork cubes until browned on all sides, about 5 minutes.
2. Add the chopped onions, garlic, carrot, and celery to the pot. Cook until the vegetables are tender, about 8 minutes.
3. Stir in the cannellini beans, diced tomatoes, chicken broth, rosemary, salt, and pepper.
4. Bring the stew to a boil, then reduce heat to low and simmer for 1 hour and 15 minutes or until the pork is tender.
5. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 1 hour and 15 minutes
Pork and Spinach Lasagna with Béchamel Sauce
Pork and Spinach Lasagna with Béchamel Sauce Recipe
This hearty lasagna combines the rich flavors of pork, spinach, and béchamel sauce for a satisfying meal. Perfect for a family dinner or special occasion.
Ingredients:
– 1 pound ground pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8 lasagna noodles
– 1 cup béchamel sauce (see below)
– 1 cup shredded mozzarella cheese
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, cook ground pork, onion, and garlic until the pork is browned, breaking it up with a spoon as it cooks.
4. Add spinach, crushed tomatoes, oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
5. Spread a layer of béchamel sauce in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
6. Spoon half of the pork and spinach mixture over the noodles, followed by half of the mozzarella cheese.
7. Repeat the layers, ending with the remaining mozzarella cheese.
8. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Pork Piccata with Capers and White Wine
This classic Italian dish is a flavorful and elegant way to prepare pork cutlets, served with a tangy caper sauce.
Ingredients:
– 4 pork cutlets (1/4 inch thick)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tablespoons butter
– 2 tablespoons chopped fresh capers
– Salt and pepper to taste
Instructions:
1. Season the pork cutlets with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the pork cutlets and cook for 2-3 minutes on each side, or until cooked through.
4. Remove the pork from the skillet and set aside.
5. Reduce the heat to medium and add the white wine and chicken broth to the skillet. Scrape up any browned bits from the bottom of the pan.
6. Add the butter and capers to the skillet. Cook for 1-2 minutes, or until the sauce has thickened slightly.
7. Serve the pork cutlets with the caper sauce spooned over the top.
Cooking Time: 15-20 minutes
Pork and Sun-Dried Tomato Pasta Bake
Pork and Sun-Dried Tomato Pasta Bake: A hearty and flavorful dish that combines the richness of pork with the tanginess of sun-dried tomatoes, all wrapped up in a satisfying pasta bake.
Ingredients:
• 1 pound ground pork
• 1/2 cup cooked pasta (such as penne or fusilli)
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add ground pork and cook until browned, breaking up with a spoon as it cooks.
4. Add garlic, parsley, and sun-dried tomatoes to the skillet; stir to combine.
5. Combine cooked pasta and pork mixture in a baking dish.
6. Sprinkle Parmesan cheese on top and season with salt and pepper to taste.
7. Bake for 20-25 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Pork Shoulder Roast with Fennel and Orange
Pork Shoulder Roast with Fennel and Orange Recipe
This recipe combines the rich flavors of pork shoulder roast with the anise-like sweetness of fennel and the brightness of orange. The result is a tender, juicy roast that’s perfect for special occasions or weeknight meals.
Ingredients:
– 2 pounds boneless pork shoulder roast
– 2 bulbs fennel, sliced
– 1 large onion, sliced
– 2 oranges, peeled and segmented
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together fennel, onion, orange segments, and garlic.
3. Rub the mixture all over the pork shoulder roast, making sure to get some under the fat cap as well.
4. Place the roast in a large roasting pan or Dutch oven and drizzle with olive oil.
5. Season with salt and pepper to taste.
6. Roast for 2-1/2 hours, or until the internal temperature reaches 145°F (63°C).
7. Let rest for 15 minutes before slicing and serving.
Cooking Time: 2-1/2 hours
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