Goomba wrote:

> A color picture in an airline magazine last month featured a high-falutin
> pork dish at a fancy restaurant. Resting atop a pile of fennel, couscous
> and porcini mushrooms were 3 pork tenderloin slices cooked to a
> frightening shade of pink. Am I too old to have noticed when the
> USDA recommendation for cooking pork slipped to medium?

It's perfectly safe. It's pork from a herd compliant with the
Trichinae Herd Certification Program. You could eat it
raw every day for the rest of your life, and the possibility
that you would get Trichinae infestation is almost zero.
Your biggest risk by far would be bacterial contamination,
for example from spilled contents of the GI tract during
slaughterhouse processing.

http://www.aphis.usda.gov/vs/trichin.../herd_cert.htm