White Barbecue Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

Source: The Bitten Word, citing Southern Living

Grilled Chicken with White Barbecue Sauce

For Chicken:

1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 chicken thighs (about 3 lb.)

Combine first 7 ingredients. Rinse chicken, and pat dry; rub mixture evenly over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4 hours. Remove chicken from bag, discarding bag.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 180°. Serve with White Barbecue Sauce.

White Barbecue Sauce

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.

Source: The Bitten Word, citing Southern Living

Pork Loin with Orange and Cumin

3 pounds boneless pork loin, tied at 2-inch intervals
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
1/2 cup fresh orange juice (from 1 large orange)
1/4 cup white-wine vinegar
2 tablespoons orange marmalade
2 tablespoons chopped fresh cilantro

Preheat oven to 400 degrees. Pat pork dry with paper towels, rub all over with oil, and season with cumin, 2 teaspoons salt, and 1 1/2 teaspoons pepper. In a large skillet, cook pork over high until browned on all sides, 8 minutes total (reduce heat if it begins to overbrown). Transfer pork to a baking dish (pork should fit snugly). In a small bowl, whisk together orange juice, vinegar, and marmalade; drizzle over pork.

Roast pork, basting frequently with cooking juices, until cooked through (an instant-read thermometer inserted in thickest part of pork should read 140 degrees), 45 to 50 minutes. Sprinkle pork with cilantro and let rest 10 minutes before slicing. Serve with pan juices.

Source: The Bitten Word, citing Emeril Lagasse