Jeeves,nope, although that's what the Government (FDA) requires for all commerical pork products sold in the US. they don't care about flavor; they only want to preven peoople from getting sick, and so, they err on the side of extreme caution.all the deadly bacteria in pork (aka, the stuff that causes trichinosis) dies at 137. i usually pull my pork loin off at around 135-140. it'll go up a few degrees as it's resting. pork loin that's 160 = shoe leather.
