Jeeves,As stated, the bad stuff in pork is killed at 137, but I always go to 145 to allow for any possible thermometer calibration issues.Ain't nothing wrong with cooking to 160. In fact, some very important people (my wife) prefer the color and texture of pork cooked to 160.I, on the other hand, prefer my pork a bit more pink and juicy.It's a good thing those tenderloins come two to a pack.
