The USDA used to recommend cooking pork tenderloin to an internal temperature of 160℉/71℃, but that has changed, thankfully. The USDA now says that it is perfectly safe to eat pork that reaches 145℉/63℃ with a 3-minute rest time -- with the exception of ground pork, which should be cooked to an internal temperature of 160℉/71℃. Even if your pork is slightly pink, it is completely safe as long as you reached those temperatures. The pink hue and juices in meat are not blood, they are myoglobin and the color should not be used to determine if meat is cooked properly.