BLUEBERRY PORK LOIN

Blueberry Pork Loin image

Over the past year's Bucs tailgates I have been receiving rave reviews for presentation and flavor of this dish as I have been working to perfect this recipe. This pork loin is something that catches everyone's eye and packs a punch. Make sure you have plenty of friends around for this one because it is a small feast. The...

Provided by Matthew Worley

Categories Pork

Time 11h5m

Number Of Ingredients 19

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Ingredients

6-8 lb whole pork loin
1 c your favorite dry rub
8 c apple juice
2 Tbsp apple cider vinegar
1/2 c kosher salt
2 c brown sugar, firmly packed
3 sprig(s) bay leaves
7 clove fresh garlic, crushed
1 Tbsp peppercorns, whole black
3 c fresh blueberries
1/2 c red wine vinegar
1/2 c balsamic vinegar
1 large red onion, diced
1/2 bottle dark beer
1 tsp coriander
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp kosher salt
1/2 small habenero pepper, diced

Steps:

1. In a large stock pot, bring apple juice, apple cider vinegar, 1/2 cup kosher salt, 1 cup brown sugar, bay leaves, 6 cloves garlic, and black peppercorns to a boil and stir until sugar and salt are completely dissolved.
2. Transfer the mixture to a 1-gallon plastic container and refrigerate until completely cooled.
3. Reserve about 1 cup of the brine in a spray bottle for later use.
4. Once the brine has cooled completely, add the loin for at least 6 but no more than 12 hours.
5. Remove the loin from brine and coat with the BBQ rub (I prefer homemade, but any store bought will work).
6. Heat your grill to medium heat.
7. Place the loin on the grill and grill for 30 minutes. Make sure to spray the loin with the reserved brine every 10 minutes to keep it from drying out.
8. After 30 minutes slice the loin length ways to make a cavity. Do not slice all the way through. Poor some of the Blueberry BBQ sauce into the cavity.
9. Grill for another 30 minutes continuing to mist with the reserved brine. Pull the loin off the grill and slice into medallions and then poor the rest of the BBQ sauce over the slices.
10. For the blueberry bbq sauce: In a medium saucepan add bluberries, 1 cup brown sugar, red wine vinegar, balsamic vinegar, 1 clove garlic, red onion, beer, coriander, cumin, cayenne, 1 teaspoon salt, and habenero pepper and heat on medium-low heat and cook for 1 ½ to 2 hours
11. Puree mixture with stick blender or put in a regular blender until smooth and thick. Reserve for later use.