Eldorado Pecans
The Golden Pecans
LeRoy Olsak
PO Box 60347
San Angelo TX 76906
info@EldoradoPecans.com
The Golden Pecans
LeRoy Olsak
PO Box 60347
San Angelo TX 76906
info@EldoradoPecans.com
ORCHARD LOCATION:
4 1/2 mi SW of Eldorado Texas
4 1/2 mi SW of Eldorado Texas
Eldorado Pecans Direct from our Orchard in TEXAS. We've been NUTS for over 50 years!
Main Dishes
PORK LOIN WITH PECAN CREAM SAUCE
Directions
5-7 lb. pork loin
1/4 cup olive oil
2 tablespoons poultry seasoning
4 tablespoons butter
2 cups chopped LeRoy's ELDORADO Pecans
from TEXAS**
1 teaspoon salt
1 1/2 ounces Brandy (optional)
1 quart heavy cream
Mix olive oil and poultry seasoning. Brush or rub on pork loin. Cook pork loin in the rest. In large saucepan, melt butter, add ELDORADO pecans and salt and cook 5 minutes, stirring occasionally. Add Brandy and flame (optional). Add heavy cream and lower heat and let reduce to desired consistency. Slice pork loin into one-inch thick medallions and lace sauce over top of 2 or 3 medallions.
Directions
5-7 lb. pork loin
1/4 cup olive oil
2 tablespoons poultry seasoning
4 tablespoons butter
2 cups chopped LeRoy's ELDORADO Pecans
from TEXAS**
1 teaspoon salt
1 1/2 ounces Brandy (optional)
1 quart heavy cream
Mix olive oil and poultry seasoning. Brush or rub on pork loin. Cook pork loin in the rest. In large saucepan, melt butter, add ELDORADO pecans and salt and cook 5 minutes, stirring occasionally. Add Brandy and flame (optional). Add heavy cream and lower heat and let reduce to desired consistency. Slice pork loin into one-inch thick medallions and lace sauce over top of 2 or 3 medallions.
PECAN CRUSTED FISH (OR CHICKEN)
Directions
4 4-5 oz. fish fillets (or boneless, skinless chicken breasts)
1/2 cup finely chopped LeRoy's ELDORADO Pecans
from TEXAS**
1/2 cup dried bread crumbs
Salt and pepper to taste
1-2 tablespoons vegetable oil
Season fillets and set aside. Combine ELDORADO pecans and bread crumbs and press into fillets. Heat oil in skillet over medium heat. Add fish and saute until cooked, about 3-5 minutes. Serve with warm orange sauce, if desired. Note: if chicken is used, transfer chicken breasts to 400-degree oven for 10-15 minutes after browning in skillet.
Orange Sauce
2-3 tablespoons butter
2 tablespoons fresh basil, chopped
1 cup orange juice
1/4 cup skimmed evaporated milk
Salt and butter to taste
Melt butter in medium saucepan; add basil and saute about 1 minute. Add orange juice; reduce by one half. Add evaporated milk and reduce by one half. Season to taste.
Directions
4 4-5 oz. fish fillets (or boneless, skinless chicken breasts)
1/2 cup finely chopped LeRoy's ELDORADO Pecans
from TEXAS**
1/2 cup dried bread crumbs
Salt and pepper to taste
1-2 tablespoons vegetable oil
Season fillets and set aside. Combine ELDORADO pecans and bread crumbs and press into fillets. Heat oil in skillet over medium heat. Add fish and saute until cooked, about 3-5 minutes. Serve with warm orange sauce, if desired. Note: if chicken is used, transfer chicken breasts to 400-degree oven for 10-15 minutes after browning in skillet.
Orange Sauce
2-3 tablespoons butter
2 tablespoons fresh basil, chopped
1 cup orange juice
1/4 cup skimmed evaporated milk
Salt and butter to taste
Melt butter in medium saucepan; add basil and saute about 1 minute. Add orange juice; reduce by one half. Add evaporated milk and reduce by one half. Season to taste.
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