Citrus Grilled Pork Or Chicken

How to Make

• Step 1: Brine ... Add all the liquid to a small bowl or ziploc bag - I use the ziploc bag. Add the pork (chicken can always be used); and, refrigerate at least 4-6 hours. Remove from the brine; and, let it come to almost room temperature. Pat dry using a paper towel; and, season with the coriander, all purpose seasoning, salt, and pepper.

• Step 2: Vinaigrette ... Add the lime and orange juice, garlic, honey, olive oil, cilantro, red pepper flakes; and season with salt and pepper to taste. Mix to combine all the ingredients. Then, refrigerate until ready to use.

• Step 3: Grill ... Grill the tenderloins or chicken on a hot well oiled outdoor grill, grill pan; or even an electric grill, until tender and moist. For pork ... the internal temperature should be 140 or 145, until pink but moist. For chicken, it is 160 to 165 degrees; and, it should not be pink; but moist. I would love to give you cooking times; but, this really depends on the size of the pork or chicken. Using a thermometer is a best when grilling; especially if you aren't sure. Make sure to remove the protein from the grill; and, cover with foil to rest. You need to to let it rest at least 10 minutes before serving.

• Step 4: Note: Thinner chicken breasts (like the frozen ones in a bag); they cook very quickly; just a few minutes per side. But, ones sold in the meat case are often much thicker; and, will take much longer to cook. Also, pork tenderloin range from 3/4-1 1/2 lbs; so again, cooking times will vary. There is no magic cooking time per lb. Your type of grill, pan, etc., can all make a difference. Just keep an eye on them. You want to get a good char/sear on the first side before flipping it. Then, the second side takes less time tan the first side.

• Step 5: Serve and ENJOY! ... Once the pork (or chicken) has rested; slice and drizzle with the vinaigrette; and garnish with fresh chopped chives. As mentioned; this goes great with my Orange Brown Rice with Spinach and Goat Cheese.