Last night FitSugar's hubby made a pork loin roast. The recipe said to cook the meat until the internal temperature registers 140 to 145°F. While the meat rests the temperature rises another five to 10 degrees. He did this, and the pork was pink, running with pink juices. Fit and her hubby were both alarmed that it seemed quite underdone, but attitudes about pork have changed.