If you remove it at that temperature, the meat continues cooking another 10*or even 15*.
I do not mind at all if others want to cook a loin or tenderloin to that temperature. I don't. If you cook it to 145* and let it rest, the final temp will will be about 155*. It will be barely rosy and have succulent juices.
Here is a quote from a cooking site--admittedly not the USDA which has to go to the outer extremes in order to cover all food safety contingencies. I do not think you could find a restaurant chef of any note that would cook pork to that high temp.
And again, we are talking about tender cuts for this temp. When tougher meats are cooked at low temperatures they can reach much higher internal temperatures--190-205* temp I mentioned which breaks down the collagen tissues of tough cuts of meat to make it VERY meltingly tender.
If you cook any piece of meat at 350* I don't believe you could even reach those temperatures--or insert a thermometer in the meat. ;o)
and an aside, 145* for beef, if you removed it at that temp, would make it well done after the resting temp. Remove at 125* for rare--the temp rises at least 10* after a rest which is used in order for the juices to retract and not bleed out if you started carving immediately. The larger the roast the longer the rest time that is recommended.
Here is the quote, with good information. Trichinosis has virtually been eliminated. Additionally, if your meat has been frozen, there is no possibility of the parasite.
The official line on cooking pork is that the internal temperature should be at least 71C (160F). If you want to be completely, utterly safe, then I recommend you cook it to that temperature.
However, the bad stuff (trichinella spiralis) that could potentially lurk in pork is not only fairly rare these days, it’s also killed at an internal temperature of 58C (137F)
. Also bear in mind that pork loin is a very lean cut of meat: there’s no marbling of fat inside to keep it juicy when cooked to an internal temperature of 71C (160F) or higher. I find that cooking pork loin to a temperature of 63C (145F) and letting it rest for 10 or 15 minutes results in meat that is tender, pearly white, fairly moist and definitely thoroughly cooked. If you buy good meat (ideally, organic and free range) and handle it properly, then your chances of getting ill from pork are quite slim indeed.