Quick Grilled Pork Tenderloin or Chicken Breast

If Pork is not your meat of choice please remember that this recipe can just as well be prepared with a butterflied chicken breast. Before marinading the chicken breast or pork tenderloin you want to Butterfly it (directions to follow). This method will shorten the cooking time. Put the butterflied breast or tenderloin between two sheets of plastic wrap and pound it out slightly. It will look like a London Broil. Then soak it in your favorite marinade.
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To Butterfly... With your hand placed flat on top of the chicken or meat cut into the meat at the thickest part. Continue cutting into the meat until you have it nearly cut in half. Do not cut all the way through. You want to keep the breast or meat attached on one side. Open the flap you created as if you were opening a book.

Ingredients...

• Chicken Breast or Pork Tenderloin
• 1/4 cup extra virgin olive oil
• 1/4 cup soy sauce
• 1 tablespoon brown sugar (Splenda Brown Sugar Blend)
• Juice of 1/2 Lemon
• 1 heaping teaspoon Thyme
• 1 heaping teaspoon Oregano
• 1 heaping teaspoon granulated Garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Cayenne pepper
• handful of chopped fresh herbs on hand Parsley or Cilantro

Here's how you do it...

1. Prepare your marinade... measure and mix all the ingredients other than the chicken breast or tenderloin.
2. Place the butterflied chicken breast or tenderloin in the marinade.
3. Allow to sit in the marinade for at least 30 min or several hours.
4. Heat your grill to medium.
5. If using pork, grill on each side approximately 6 minutes until the internal temperature reaches 160F. If using chicken, be sure the juices run clear.
   
6. Slice and Serve!