Undercooking pork is like inviting a unwanted guest to your dinner party - it's a recipe for disaster. Trichinosis is a real concern when pork isn't cooked to the right temperature, and trust me, you don't want to be the host of that party. It's like a bad joke, except the punchline is a trip to the hospital.
Now, I know what you're thinking: "But I like my pork a little pink in the middle." And I get it, medium-rare can be delicious, but not when it comes to pork. The USDA recommends cooking pork to an internal temperature of 145°F (63°C) to avoid any, ahem, unpleasantness. So, it's better to err on the side of caution and use a food thermometer to check the temperature.
Pork Tenderloin Cooking Temperature Chart at Dollie Guth blog
And don't even get me started on ground pork - that's like playing with fire (or in this case, food poisoning). The temperature for ground pork needs to be a scorching 160°F (71°C) to ensure that all the nasty bugs are killed. It's like a germ-killing mission, and you're the secret agent with a thermometer as your trusty sidekick.
