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.
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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.

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Honey, Mustard and Whiskey Glazed Pork Cutlets
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Serves: 6

Points per serve: 5

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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

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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.

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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.
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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.
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Divide the pork among serving plates. Drizzle with sauce and serve.