Doug takes the pork loin and seasons it with Montreal Steak Seasoning--giving it all a good coating. Then, with the grill on medium high, he places the pork on the grill and keeps turning it every few minutes so it cooks evenly. This takes about 45 minutes.
When you are through cooking the meat, it is very important to wrap it in foil and let it sit for about 20 minutes. This settles the juices and keeps it moist.
Now for cooking fish. . . . firm fish can be cooked directly on an oiled grill (be sure to put the oil on a clean grill before you heat it). Some firm fish includes salmon steaks, swordfish and halibut. If you cook your meat directly on the grill, be sure to follow the steps in grilling basics below. (The ones Jenny taught us)
Salmon filet and tilapia, however, are not as firm and do not do well directly on the grill. However, you can cook them in foil.
Place your fish in a piece of heavy duty foil (or use two pieces of regular foil). Season as you desire. For the club meeting I just used two store bought bottles of seasoning (raspberry chipotle and lemon dill) but you can certainly make your own.
Coat both sides of the fish with the seasoning sauce, then seal up the foil. Be sure to fold over the ends of the foil twice so nothing will leak out. Also be sure to leave some space in the foil for steam.
Place the foil packet on the grill at around 375 degrees. You will need to cook it for approximately 12 minutes for each inch of meat thickness. If the meat is one inch thick, cook it for six minutes on one side and then turn the packet over and let it cook for six minutes on the other.
The meat is done when it flakes easily. (You will have to make a slit in the packet to test it. If it isn't done, just put it back on the grill for another few minutes.)