Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
Subscribe here for my fresh, seasonal recipes with an international twist.

Pistachio and Parmesan Tenderloins

Pistachio and Parmesan Tenderloins

The recipe was so easy, I would never forget.  From cocktail parties to smaller group gatherings with friends, these Pistachio and Parmesan Tenderloins were so popular, it was a no brainer to ever stop preparing them.

Do you have any, oh- so- easy to prepare, quick and delicious recipes that somehow fall off the radar for some reason or another, then much later pop into your mind and you find yourself needing to think through the ingredients of that very recipe you once thought were impossible to forget? I would never.  I once had today’s Pistachio and Parmesan Tenderloins at the home of a friend and thought they were amazing. With a mere few ingredients, it hardly seemed necessary to ever even jot down a recipe.


 ‘I would never,’ kind of reminds me of the new State Farm Insurance commercial. The guy starts out, ‘I will never get married,’ next scene he’s looking for engagement rings, and on it goes, ‘we are never having kids,’  purchasing an suv, moving to the suburbs, all of which he ultimately does. I just love this commercial, and in its hilarity, I think its message an almost universal one. We all begin with certain thoughts, and next thing you know, life happens, and all those things you said you would never do, you’ve done.

Personally, I thought I would never stop hosting big parties, and then came along the kids activities. There were rarely then nice cocktail parties or smaller group gatherings, there were instead all day Saturday kids events, birthday parties, endless sports travel and the treat of perhaps sharing some pizza and beer with the other team families. Yes, it went this way, just like it did with the big stacks of Pistachio and Chicken Tenderloins. Cut very thinly, dipped in advance, then served hot out of the oven stacked upon a well polished over sized silver tray, lined with a big white doily, these crunchy, tasty, bites served alongside an easy mustard sauce were near immediately wiped off the buffet table at every single (former) occasion.


Then one day pondering, about to give a go to the old Pecan and Parmesan Tenderloins and perhaps share them with you at a later juncture, all of a sudden I remembered. A time before all day Saturday kids activities, birthday parties, and travel sports, when prior to hosting parties I would sit, and one by one, snap off the beige or red shells of the half opened greenish specked pistachios, and with a clink drop them into a small stainless mixing bowl piling the collection for the next event. Ah hah, these favorites so easy to never forget were actually, Pistachio and Parmesan Tenderloins. With no large cocktail party in mind for the summer I’ve left the tenderloins whole rather than cutting them into thin strips and they are delicious on their own or on top a salad, really, whatever works according to where you are in life, including, living out some of those things that you were sure ‘you would never’ but did.

Pistachio and Parmesan Tenderloins
Yields 12
Write a review
  1. 12 chicken tenderloins, removed of any sinews, left whole, or, sliced thinly if using for
  2. hors d' oeuvres
  3. 6-7 ounces (177g) shelled pistachios
  4. 1/2 cup Parmesan cheese
  5. 7 tablespoons butter, approximately
  6. few shakes hot sauce such as Tabasco
  7. 2 pinches cracked black pepper
  8. a couple pinches coarse kosher salt
  9. For the Dipping Sauce
  10. 1/8 cup sour cream
  11. 1 teaspoon Dijon mustard
  1. Preheat oven to 350 degrees. Pulse pistachios in the bowl of a food processor until coarse fine texture (not mushy.) Add the pistachios to a shallow depth bowl then stir in the Parmesan cheese, a good pinch of salt, and cracked black pepper. Melt the butter in a saute pan then shake in the hot sauce. One at a time, dip the tenderloin into the butter then into the pistachio cheese mixture and lay on top of a baking sheet. Bake tenderloins until just done and golden crispy, approximately, twenty minutes, a little less for thinner strips. For a deeper golden color, place under broiler for a minute or so. Sprinkle a bit of salt on top of hot cooked chicken before serving.
  2. Dipping Sauce
  3. Stir sour cream and mustard together until well blended.
  1. Pistachio Parmesan Tenderloins may be prepared, uncooked, a day in advance then refrigerated until baking. They are also good at room temperature.
Spiced Peach Blog http://spicedpeachblog.com/

This entry was posted in Poultry and tagged , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.
Leave a Comment »


  1. TheKitchenLioness
    Posted June 8, 2015 at 1:42 pm | Permalink

    Peggy, hilarious post. I always enjoy reading your posts, to say that they entertaining would be an understatement…Now this is a lovely recipe that I will try “to remember” making asap. I love pistachios, alas, most of the time they are salted and a bit on the expensive side. I guess that´s why we do not use them all that much in our cooking or baking but I love, love the way they taste as well as the color they add to a dish.
    Now, if only I can remember to make these…they look utterly delicious!

    • Posted June 8, 2015 at 9:03 pm | Permalink

      Hello Andrea, thank you so much and case closed… with fluency in two other languages… plus one… I hope to never hear you speak more than the utmost confidence in your English- for you ‘get’ more than English only speakers!!! Pistachios here too are dear, and this really is the sort of recipe that other ground nuts might easily be exchanged- though I’m sure you recognize this too! But as you, I too do love the unique flavor of pistachio and their color. Talk to you soon fearless leader and Kitchen Lioness! You are terrific!

    • Posted June 8, 2015 at 9:11 pm | Permalink

      Thank You Kelly. And this recipe is indeed one you should remember for it is so easy and versatile! These all around are just so versatile! The pistachio dusted dark chocolate covered thick bacon, though in full disclosure, I hate pushing foods together where they don’t belong in the flavor balance, but perhaps this actually sounds, quite intriguing. Loved following your birthday weekend! Hope all transpired with all you dreamed. Happy Birthday Kelly and many wonderful more! Hugs and Love, Peggy

  2. Posted June 8, 2015 at 6:52 pm | Permalink

    These would be a great appetizer or chopped up on a salad. Great combination, Peggy. We don’t use pistachios often, but we do enjoy them. Most recently, we had pistachio dusted dark chocolate covered thick cut bacon. It was divine! The nuts made all the difference.
    Kelly recently posted…Fun at the Bean: Smiles at Chicago’s Cloud Gate and A LinkupMy Profile

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


CommentLuv badge

Facebook Comments

  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.