I'm looking at doing some pork tenderloins tonight (low and slow), and I'm confused about what temperature I should cook them to. The USDA recommends cooking pork to a minimum of 160 degrees, and some suggest a minimum of 170 for pork tenderloins. However, after doing a search here, it seems most of you suggest only cooking pork tenderloins to about 140-150 or so, as anything over that will try it out. Is it safe to eat pork tenderloin at, say, 150, or am I taking a chance of getting sick? Thanks.