I've avoided pork for years because I've memories of eating tough as old shoe leather grey pork chops when I was younger.
I was recently served pan fried pork medallions by a friend that were slightly pink in the middle. Some of the tastiest tenderest bits of meat I've had in a while.
I was assured this is perfectly safe to eat. I'd love to make some of these cooked this way again as pork fillet is very good value but is it safe?