There’s no need to worry about slightly pink meat. The United States Department of Agriculture has advised that whole cuts of meat, such as the pork tenderloin, are safe to eat when cooked to 63 degrees C/145 F with the addition of a three-minute rest time. The pork will be slightly pink in the centre and have the most tender, succulent meat. However, if you prefer to not have any pink, cook the meat to an internal temperature of 68 degrees C/155 F. But I urge you to not go any further or you risk having dry, tough meat.