Joseph Profaci Grills His Way to Italy; Madison, NJ Resident Wins Trip To Verona.

HAUPPAGE, N.Y.--(BUSINESS WIRE)--Oct. 15, 1998--People in the Northeast have been grilling all summer but thanks to Madison's Joseph Profaci, there is a reason to continue grilling all year long. Profaci's recipe for Peachy Pork Tenderloin was selected the winner of the Bolla Wines Zesty Grilling Recipe Contest. In recognition of his prize winning grilling recipe, Profaci and a guest are on their way to Italy, the birthplace of Bolla wines.

Profaci's Peachy Pork Tenderloin, paired with Bolla Chardonnay competed with recipes submitted by grilling enthusiasts from Maine to Maryland. Pasquale (Pat) Bruno, Jr., Chicago Sun-Times restaurant critic and author of numerous cookbooks including, Italian Light and Easy, judged the Madison resident's to be the best.

"Peachy Pork Tenderloin stands out because it's a simple, yet flavorful recipe, combining the sweet taste of the fruit (peaches) with the robust spices in the marinade," says Bruno. "Paired with the refreshing, dry taste of the Bolla Chardonnay, the combination reflects the Italian zest for life."

Bolla was first sold in America in 1947 and is currently the largest-selling premium imported wine brand in the nation. Established in Verona, Italy in 1883, Bolla produces Soave, Valpolicella, Bardolino, Chardonnay, Merlot, Pinot Grigio and Sangiovese, as well as limited releases such as Amarone and Creso.

Following is Profaci's winning recipe for Peachy Pork Tenderloin. The complete recipe can also be found on the Bolla Web site at http://www.bolla.com.

                        WINNING RECIPE FOLLOWS


                        PEACHY PORK TENDERLOIN
                    MATCHING WINE: BOLLA CHARDONNAY

3        Tbsp.    Soy sauce
1/2      Cup      Extra virgin olive oil
1        Tbsp.    Garlic; chopped
2        Tbsp.    Scallions, green stems only; chopped
1        Tsp.     Paprika
1        pinch    Cayenne, ground
24       oz.      Peach preserves
2        Lb.      Pork tenderloin
2 1/2    Lb.      Peaches; (not over ripened)
1        Tsp.     Extra virgin olive oil

COMBINE soy sauce, extra virgin olive oil, garlic, paprika, cayenne
and peach preserves to make marinade.

PLACE pork in a plastic bag that has a seal (1 gallon size), and pour
in one cup of marinade. Allow to marinate in the refrigerator for at
least one hour. Place leftover marinade in a separate bowl or jar and
refrigerate for later use.

PREHEAT grill. Halve the peaches by carving around the stone. Twist
the two halves until they separate, and place in a bowl. Add 1
tablespoon of extra virgin olive oil and stir to coat.

REMOVE tenderloin from bag, and place on the grill, but not directly
over heat reserving marinade from the bag. Quickly turn the meat so it
does not stick to the grill. Grill with lid down, turning occasionally
and basting liberally with reserved marinade from the bag. Grill until
center of the thickest part of tenderloin is cooked to 160 degrees
(about 35-45 minutes, depending on the thickness of the meat and
temperature of the grill). Discard any remaining marinade from the
bag.

While tenderloin is grilling, PLACE peach halves on the grill, over
direct heat, flesh side up. Cook until flesh becomes soft and turns
yellow, about 20 minutes (depending on size of peaches).

HEAT leftover marinade (not from the bag) in a small pot over low
heat until it begins to boil. Reduce heat and simmer for 2 minutes.
----

When peaches are cooked, REMOVE from grill, and slice into wedges.

SERVE with rice and chilled Bolla Chardonnay.
Yield: 4-5 servings.

Joseph R. Profaci
Madison, NJ