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 Blueberries are fresh from my fiancee’s (Madam Red's) father’s blueberry farm so it doesn’t get much better than that. The brine helps keep the pork moist as most pork dishes have a habit of drying out. So take some time with this recipe and you will be rewarded with flavor
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.
Transfer the mixture to a 1-gallon plastic container and refrigerate until completely cooled.
Reserve about 1 cup of the brine in a spray bottle for later use.
Once the brine has cooled completely, add the loin for at least 6 but no more than 12 hours.
Remove the loin from brine and coat with the BBQ rub (I prefer homemade, but any store bought will work).
Heat your grill to medium heat.
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.
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.
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.
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
Puree mixture with stick blender or put in a regular blender until smooth and thick. Reserve for later use.