Olive Garden's Pork Filettino Is Rated Best Entree

Apr 24, 2001, 01:00 ET from Olive Garden Italian Restaurant

    ORLANDO, Fla., April 24 /PRNewswire Interactive News Release/ -- Olive
 Garden Italian Restaurant's Pork Filettino, one of the new menu items
 introduced last year, prepared with the finest, freshest, most robust flavors
 of Italy, was honored with Restaurant Business' Menus 2001 Award - Best in
 Class in the Entree Category.
    (Photo:  NewsCom:  http://www.newscom.com/cgi-bin/prnh/20010424/FLTU011 )
      Pork Filettino is a favorite of guests in the United States and at Olive
 Garden's Riserva di Fizzano restaurant located in a restored 11th-century
 village overlooking Tuscany, Italy.  The restaurant and Olive Garden Culinary
 Institute, where Olive Garden culinary managers enhance their knowledge of
 traditional cooking, serves as the inspiration for many of the flavorful new
 dishes now on the menu.  Riserva di Fizzano and the Culinary Institute of
 Tuscany were established in cooperation with the Zingarelli's, an Italian
 family that owns and operates the Rocca delle Macie winery, one of Italy's
 leading producers of Tuscan wines.
     Pork Filettino is a grilled pork tenderloin marinated in extra-virgin
 olive oil and fresh rosemary and served with roasted potatoes.  Pork
 Filettino, Penne Romana and Chicken Vino Bianco are just a few of the new menu
 items.
     "This award is a credit to our culinary team who, along with our
 employees, provide every guest with a genuine Italian dining experience," said
 Salli Setta, Olive Garden's senior vice president of culinary and beverage.
 "Pork Filettino is just one of the Riserva di Fizzano-inspired menu items
 capturing the essence, passion and warmth of Italy's most authentic cuisine.
 We are proud to bring them to our family of local restaurants across North
 America."
     Presented by Restaurant Business, a leading restaurant industry magazine,
 the awards recognize outstanding menu items introduced in the last year.
     Olive Garden is the leading restaurant in the Italian dining segment with
 469 restaurants, more than 56,000 employees and $1.6 billion in annual sales.
 Olive Garden is a division of Darden Restaurants Inc. (NYSE:   DRI), the world's
 largest casual dining company.  Visit Olive Garden's new Web site at
 www.olivegarden.com.
 
                  Award-Winning Olive Garden's Pork Filettino
 
                                   (Serves 4)
 
     A favorite of guests at Olive Garden Riserva di Fizzano restaurant in
 Tuscany is this grilled pork tenderloin marinated in extra-virgin olive oil
 and fresh rosemary and served with oven-roasted potatoes.  One of the new
 additions to the Olive Garden menu, this recipe was adapted for the chef at
 home.
 
     Pork Tenderloin:
 
     4  8-10 oz. pork tenderloins
     8 tbsp. extra-virgin olive oil
     4 tbsp. garlic, minced
     4 tbsp. fresh rosemary, chopped
     1/2 tsp. salt
     1/2 tsp. black pepper
     store-bought veal demi glace
 
 
     Sprinkle tenderloin with salt and pepper on all sides.  Brush with olive
 oil, rosemary, garlic and parsley.  Let marinate approximately two hours.
 Cook on a hot grill until internal temperature reaches 165 degrees F.
 
     Oven Roasted Potatoes:
 
     2 medium baking potatoes
     4 tbsp. olive oil
     1 medium green pepper
     1 medium red pepper
     1/2 tsp. salt
 
     2 tsp. rosemary, chopped
     1 tsp. garlic, minced
     1/2 tsp. salt
     4 tsp. parsley, chopped
     1/2 cup Romano cheese
 
     Peel potatoes and dice into 1/2-inch pieces.  Core and seed peppers and
 dice into 1/2-inch pieces.  Set aside.  Mix olive oil, rosemary, salt and
 pepper in a bowl.  In a small baking pan, toss potatoes and peppers with the
 oil and herb mixture.  Bake at 350 degrees F for ten minutes or until potatoes
 are fork tender.  Sprinkle potatoes with parsley and Romano cheese.
     Place one cooked pork tenderloin on the side of a dinner plate and oven
 roasted potatoes on the other side.  Heat demi-glace sauce and pour over pork.
 Garnish with fresh rosemary to finish.
 
                     MAKE YOUR OPINION COUNT -  Click Here
                http://tbutton.prnewswire.com/prn/11690X27704304
 
 

SOURCE Olive Garden Italian Restaurant
    ORLANDO, Fla., April 24 /PRNewswire Interactive News Release/ -- Olive
 Garden Italian Restaurant's Pork Filettino, one of the new menu items
 introduced last year, prepared with the finest, freshest, most robust flavors
 of Italy, was honored with Restaurant Business' Menus 2001 Award - Best in
 Class in the Entree Category.
    (Photo:  NewsCom:  http://www.newscom.com/cgi-bin/prnh/20010424/FLTU011 )
      Pork Filettino is a favorite of guests in the United States and at Olive
 Garden's Riserva di Fizzano restaurant located in a restored 11th-century
 village overlooking Tuscany, Italy.  The restaurant and Olive Garden Culinary
 Institute, where Olive Garden culinary managers enhance their knowledge of
 traditional cooking, serves as the inspiration for many of the flavorful new
 dishes now on the menu.  Riserva di Fizzano and the Culinary Institute of
 Tuscany were established in cooperation with the Zingarelli's, an Italian
 family that owns and operates the Rocca delle Macie winery, one of Italy's
 leading producers of Tuscan wines.
     Pork Filettino is a grilled pork tenderloin marinated in extra-virgin
 olive oil and fresh rosemary and served with roasted potatoes.  Pork
 Filettino, Penne Romana and Chicken Vino Bianco are just a few of the new menu
 items.
     "This award is a credit to our culinary team who, along with our
 employees, provide every guest with a genuine Italian dining experience," said
 Salli Setta, Olive Garden's senior vice president of culinary and beverage.
 "Pork Filettino is just one of the Riserva di Fizzano-inspired menu items
 capturing the essence, passion and warmth of Italy's most authentic cuisine.
 We are proud to bring them to our family of local restaurants across North
 America."
     Presented by Restaurant Business, a leading restaurant industry magazine,
 the awards recognize outstanding menu items introduced in the last year.
     Olive Garden is the leading restaurant in the Italian dining segment with
 469 restaurants, more than 56,000 employees and $1.6 billion in annual sales.
 Olive Garden is a division of Darden Restaurants Inc. (NYSE:   DRI), the world's
 largest casual dining company.  Visit Olive Garden's new Web site at
 www.olivegarden.com.
 
                  Award-Winning Olive Garden's Pork Filettino
 
                                   (Serves 4)
 
     A favorite of guests at Olive Garden Riserva di Fizzano restaurant in
 Tuscany is this grilled pork tenderloin marinated in extra-virgin olive oil
 and fresh rosemary and served with oven-roasted potatoes.  One of the new
 additions to the Olive Garden menu, this recipe was adapted for the chef at
 home.
 
     Pork Tenderloin:
 
     4  8-10 oz. pork tenderloins
     8 tbsp. extra-virgin olive oil
     4 tbsp. garlic, minced
     4 tbsp. fresh rosemary, chopped
     1/2 tsp. salt
     1/2 tsp. black pepper
     store-bought veal demi glace
 
 
     Sprinkle tenderloin with salt and pepper on all sides.  Brush with olive
 oil, rosemary, garlic and parsley.  Let marinate approximately two hours.
 Cook on a hot grill until internal temperature reaches 165 degrees F.
 
     Oven Roasted Potatoes:
 
     2 medium baking potatoes
     4 tbsp. olive oil
     1 medium green pepper
     1 medium red pepper
     1/2 tsp. salt
 
     2 tsp. rosemary, chopped
     1 tsp. garlic, minced
     1/2 tsp. salt
     4 tsp. parsley, chopped
     1/2 cup Romano cheese
 
     Peel potatoes and dice into 1/2-inch pieces.  Core and seed peppers and
 dice into 1/2-inch pieces.  Set aside.  Mix olive oil, rosemary, salt and
 pepper in a bowl.  In a small baking pan, toss potatoes and peppers with the
 oil and herb mixture.  Bake at 350 degrees F for ten minutes or until potatoes
 are fork tender.  Sprinkle potatoes with parsley and Romano cheese.
     Place one cooked pork tenderloin on the side of a dinner plate and oven
 roasted potatoes on the other side.  Heat demi-glace sauce and pour over pork.
 Garnish with fresh rosemary to finish.
 
                     MAKE YOUR OPINION COUNT -  Click Here
                http://tbutton.prnewswire.com/prn/11690X27704304
 
 SOURCE  Olive Garden Italian Restaurant