Quote:
Originally Posted by kwilkinson 
Fear not, my porcine comrades! The bug that used to be scary with pork, trichonosis, has now been almost eliminated in the States (and I'd assume Canada, but cannot say with any certainty). Not only is it a parasite that is almost entirely gone, but new research has found that it dies at 137 Farenheit. 137 is pretty rare, so it is likely that your medium rare pork will be cooked past this. So you can eat it without any worries.
Yep, eliminated too in Canada.
I usually cook mine until 125F and then let it rest in aluminum for 10mn : pink in the center and SO tender. I love that peace of meat!
