Yeah, I keep pork loin, tenderloin, chops, etc to 140 pull temp/rest or 145 and have never been happier. Stick with that and you'll be buying pork more often. If you have a rotisseries attachment give that a try. I prefer bone in over boneless loin, but that's just me.
At those temps it's done to perfection and is never dry.
I can't stand it now when I have pork that someone has taken to that "other safe temp" of 160.
A couple years ago during the Xmas meal of crown roast my MIL and Mother commented on how much they like the roast. They were thinking there was something about the method I used for cooking in the WSM.
I told them it wasn't so much the WSM, although the hardwood charcoal adds a nice note (I don't always add smoke wood when I do these). It was pulling at the right temp. When I told them I pull to get to a finish temp of 140-145 they looked concerned that I didn't cook it to safe temp. I just told them "all the bugs are dead at 140" you don't need to take it to 160.
They confuse two counts because of that 160 recommendation. That it's not safe and/or it's not "cooked" if you don't take it to that temp.
I cook roasts and chops all different ways, but this method from our own Rita Y has become an all time favorite of mine:
Rita Y Pork Prep
I've used variations of it over time and they always come out great. The brine is a good way to start any pork roast IMHO.
