Anybody try "Bryans Blackened Tenderloin"?

Pierre said:

Its an uncooked tenderloin 4-1/3 lbs. with some Prudhomme blackening
spices. Picked one up at Sams Club®.

How were the results? They say to take it to 160°, my instinct says
take it off around 148° or so. Or, might not have to with this
pre-brined stuff.

Brine? I thought Prudhomme's blackening spice was a rub.

http://www.ehow.com/how_2548_roast-meat.html
Most red meat is rare around 125 to 130 degrees F, medium rare at 140
degrees F, and medium at 150 degrees.

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Quoted message said:

Pierre said:

Its an uncooked tenderloin 4-1/3 lbs. with some Prudhomme blackening
spices. Picked one up at Sams Club®.

How were the results? They say to take it to 160°, my instinct says
take it off around 148° or so. Or, might not have to with this
pre-brined stuff.

Brine? I thought Prudhomme's blackening spice was a rub.

Yes, but he may have bought the injected pork to put the rub on. Some
people don't mind paying high prices for water. I buy the regular pork at
BJ's.

Edwin Pawlowski said:

"sf" <[email hidden]> wrote in message
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Quoted message said:

Pierre said:

Its an uncooked tenderloin 4-1/3 lbs. with some Prudhomme

blackening

Quoted message said:

Quoted message said:

Quoted message said:

spices. Picked one up at Sams Club®.

How were the results? They say to take it to 160°, my instinct

says

Quoted message said:

Quoted message said:

Quoted message said:

take it off around 148° or so. Or, might not have to with this
pre-brined stuff.

Brine? I thought Prudhomme's blackening spice was a rub.

Yes, but he may have bought the injected pork to put the rub on.

Some

Quoted message said:

people don't mind paying high prices for water. I buy the regular

pork at

Quoted message said:

BJ's.

$2.47 lb was a fair price. (cutout bin)
Actually it was quite tasty, nice spice combination, and will make
wonderful sammiches for the week.

Pierre

Edwin Pawlowski said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Pierre said:

Its an uncooked tenderloin 4-1/3 lbs. with some Prudhomme blackening
spices. Picked one up at Sams Club®.

How were the results? They say to take it to 160°, my instinct says
take it off around 148° or so. Or, might not have to with this
pre-brined stuff.

Brine? I thought Prudhomme's blackening spice was a rub.

Yes, but he may have bought the injected pork to put the rub on.

I didn't know they sold injected pork. Live and learn.

sf
with no Sam's Club less than an hour away (to my knowledge).