Whole Pork Loin

Everyone has always followed the U.S.D.A. instructions on when meat is cooked to a safe minimum doneness temperature, especially with pork (160), out of fear of a meat borne illness which I can't seem the think of the name of it at present but perhaps you know what I'm referring to. Now it has been changed and you can read about that and other facts about pork from the U.S.D.A on the link Well no one has ever accused me of always following all the rules and I've always cooked certain cuts like Loin and Tenderloin at quite a bit lower done temperature than 160 and have always been credited with them being better than average. So I'm telling everyone I know with confidence now, to please try these at a lower temp and see if you agree that they are far better that way. But that's not all - I have always like 1 1/2 thick center cut loin chops and a week ago I tried a new tool that gave even better results than before - it's called a Jaccard Tenderizer. Now I'm telling everyone I know to cook to the new 145 degree doneness AND use a Jaccard Tenderizer. One more thing...try a Whole Pork Loin with Souvlaki Seasoning and go heavy on the seasoning. I liberally covered mine and wrapped in plastic wrap for several hours and just before putting it in my Traeger Pellet Grill I liberally covered it again and cooked as I said to 145 degrees internally. Try it just as I've said and you may have found the best piece of pork you ever put in your mouth and I promise it will be moist and fork tender.