Technically 137* is "Safe" --- Most folks suggest a minimum of 140* to cover any inaccuracies in thermometers. --- After that doneness is matter of personal preference --- Most people are happy with pork loin/tenderloin in the 145*-150* range after resting --- When I see 140* or a degree or two above...I pull and rest. HTH
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
Kool-Aid...Think Before You Drink