Tim Groody is no slouch when it comes to heating up the food scene. Whether he’s in the kitchen at Uptown faves Town or Sonoma, he’s on fire. If you’re big on the pig but haven’t ventured beyond a ham sandwich, Tim’s got a fresh take on this old favorite.

SJ: Most home cooks are familiar with pork, but what mistakes are we making when it comes to cooking it?
TG: The biggest mistake people make when cooking pork is they overcook it. Home cooks and even some chefs still have a fear that trichinosis (a disease caused by undercooked pork) is still out there, but the truth is trichinosis is not really prevalent in pork any longer. It typically is in the fat of the meat, and most cuts now are pretty lean and the fat is cooked off, and pigs are in much cleaner environments now.

SJ: First off, where is the best tasting pork sold?
TG: Go organic. The meat might be a little chewier, but the flavor is so much better than a lot of the pork products found in grocery stores. I try the farmers markets, [and] I really like Grateful Growers. The home cook can go online or get on their mailing list and you can get the cuts you want delivered right to your home.

SJ: When I think of the most common cuts of pork people are cooking up, I think of the tenderloin, the pork chop and ribs. Will you go through each one and tell us how we might prepare those for the best results?
TG:  
Pork Chops: Do them on the grill. Marinate it first with herbs and garlic a day ahead-no acids or vinegars (that can make the meat mushy). Make sure your grill is clean and hot. You’ll get those grill marks on there (the ladies love the grill marks). Keep the bone off the heat and keep the meat with the bone closest to the heat-this prevents uneven cooking. Make sure you grill the fat layer as well to render it up. You’ll do this about 8-10 minutes each side. The pork should be eaten medium--not overdone.
Tenderloin: Pan-roast your tenderloin. Pork tenderloin has three sides to it. You’ll start off with a hot pan, cooking all sides about 4-5 minutes each. Baste with butter and savory herbs. If you still think you want it cooked more, you can put it in the oven to finish it off, but just for a bit.
Ribs: Place them on a baking sheet and put a dry spice rub with salt and pepper on them. Bake in the oven on a lower heat 275-300F for several hours. When they’re tender, put sauce on them and grill for about 2-3 minutes each side. Mop the sauce on them until it’s thick and crusty on the outside of the rib.

SJ: What sides pair well with pork?
TG: I think grilling any of your seasonal vegetables is fairly easy and goes well. Try cooking vegetables together that are in season at the same time. They just taste better. Even though we can get out-of-season vegetables year-round now, I think there’s a reason that certain vegetables grow together during certain times of the year. You can find them at the farmers markets.

SJ: What would you suggest we drink with pork?
TG: Pinot Noir if you like wine. If you prefer beer, go darker. You can even marinate pork in a dark beer for a different twist.

~ Sheri Joseph