Tuesday, April 7, 2009

Honey, Mustard and Whiskey Glazed Pork Cutlets

I set about trying something different with Pork Cutlets as I have really over done the Sticky Pork Cutlets recipe and needed to cooked something different for fear of the family revolting at the dinner table.
So several cookbooks later and using my new found friend, Google, I came across a recipe which took my eye. After reading and reading, a few ingredient swaps here and there, I came up with Honey, Mustard and Whiskey Glazed Pork Cutlets.
Honey, Mustard and Whiskey Glazed Pork Cutlets
Serves: 6
Points per serve: 5
6 trim pork loin cutlets
4 tablespoons Jack Daniels or other Tennessee whiskey
2 tablespoons extra virgin olive oil
2 tablespoons wholegrain mustard
2 tablespoons honey
1 tablespoon finely chopped fresh thyme
2 teapsoons finely grated orange rind
1/2 cup fresh orange juice
Salt & freshly ground black pepper
Place pork in a shallow glass or ceramic dish. Combine whiskey, oil, mustard, honey, thyme, orange rind and orange juice in a bowl. Pour over pork. Cover and refrigerate for 1 hour to allow flavours to develop or longer if time permits.
Remove pork from the marinade but reserve marinade. Transfer to a plate lined with paper towel. Place reserved marinade in a small saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer for 2-3 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
Preheat a barbecue or chargrill on high. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Divide the pork among serving plates. Drizzle with sauce and serve.


teresa said...

Mmmm, I'm always looking for a new way to cook pork, this looks so yummy!

Jo said...

Sorry my camera batteries died last night so I didn't get a chance to post a picture... will do that this morning.

camelia said...


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