Eating pork with slightly center pink question

[cooper barrett]

Originally Posted by underEJ

I had pork tenderloin that was very pink at Tannin Wine Bar a couple of years ago and it was one of the best meals I have had. I didn't know how good pork was judging from mom's leathery pork chops all those years, so I rarely order it. Now I know, such a fine texture, right up there with a perfect filet mignon. (I know, I know, girly steak, whatever, I'm a girl.)

I am a big fan of pork tenderloin (not the loin cut) and if you want a treat find Duroc (Sams?) or heirloom pork TL (organic of course) and smoke or Sous Vide.