I've worked hard to avoid this issue too. I've found the real trick to getting meats to come out right is the marinade and of course not overcooking. 2 hours at room temp in a bowl under saran wrap usually does it.

I also use thin cuts of meat and flash broil or grill very close to the flame. You have be very careful tho because an extra minute can ruin it. Don't leave the grill until it's done.

Recently I made very thin round cuts of boneless pork chops. Very lean. I mixed some saltier elements like BBQ and soy sauce with fuity elements which work great for pork. I used marmelade (either orange or apricot I can't remember), some lemon juice and then finally a shot of tequila to help tenderize and flavor. We've had an unused bottle of tequila since about 3 New Years Eves ago. I've recently discovered what a wonderful cooking aid it can be.

I served the meat with string beans sauted lightly with non-stick spray, lemon juice and salt/pepper (light on the salt) and some instant couscous made with extra virgin olive oil. It was one of those meals that remind you what eating is supposed to feel like.

Best of luck!

Pier

PS:
For those not on Gastro diets, Flank Steak is a God-send for gillling quickly and staying moist. Again, it's all about the marinade and not over cooking.