Blueberry Pork Loin Recipes

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

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.

Steps:

• In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
• Preheat the broiler.
• Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
• Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

Steps:

• Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
• Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
• Serve pork with accompanying glaze.

Steps:

• Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.

Steps:

• Preheat broiler.
• Broil pork, turning occasionally until cooked through, about 20 minutes.
• Remove to a platter; cover to keep warm.
• Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
• Add onions, salt and pepper; cook until onions are golden, about 10 minutes.
• Add sugar; cook until onions are caramelized, 3 minutes longer.
• Add port, balsamic, blueberries and tomatoes and bring to a boil.
• Remove from heat.
• Thinly slice pork and serve with sauce.

Steps:

• To grill the pork loin, preheat a grill over high heat, or to roast, preheat the oven to 400ºF.
• Combine the kiwis, blueberries, cilantro onion, and vinegar in a large bowl. Add 1/4 teaspoon of the salt and toss well. Set the salsa aside.
• Place the paprika or chipotle chile powder on a plate along with the turmeric, cumin, the remaining 3/4 teaspoon salt, and the black pepper. Roll the pork loin in the spice mixture to coat. Drizzle the pork with the oil.
• To grill:
• Grease the grill with grapeseed oil. Adjust the grill flame setting to medium to medium-low.
• Place the loin on the grill and cook, turning often, until no longer translucent inside and cooked through, or until it registers 145ºF on an instant-read thermometer, 20-25 minutes. Let the loin rest for 5 minutes before slicing, then serve with the salsa.
• To roast:
• Place the pork in a 7-by-11-inch baking dish and roast on the lower rack, uncovered, for 35-40 minutes until cooked through and no longer pink in the center, and it registers 145ºF on an instant-read thermometer. Let the loin rest for 5 minutes before slicing, then serve with the salsa.