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Before cooking, preheat the oven to 375 degrees F.
Remove the pork loin from the brine and rub with barbecue rub. Cut the loin into eight 10-ounce portions. Sear the pieces on both sides in a large skillet, then transfer them to the oven and roast to an internal temperature of 140 degrees F.
For the grits: Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to low, add the butter and slowly stir in the grits. Cook, stirring, until tender, 1 to 2 minutes. When the grits are fully cooked, mix in the pimento cheese.
For the green beans: Melt the butter in a large skillet over medium-high heat. Add the green beans and saute for 2 minutes. Mix together the sorghum syrup and Worcestershire sauce, add to the beans and cook until reduced to a glaze.
For the jus: Combine the bourbon, apple cider, cider vinegar, peppercorns, thyme, bay leaf, cinnamon stick, orange peel and star anise in a medium saucepan. Cook over medium-high heat until reduced by two-thirds. Add the pork stock and reduce until thickened, 20 minutes.