Cooked a pork tenderloin in the oven last night, for dinner followed a simple recipe . My question was recipe recommended that internal temp should be 150 F, and should stand 5 minutes. The pork was slight pinkish inside when sliced. Is that what it should look like. Or should I have took it to 165 F, that was I was told for pork. Or am just being old school ? Should I follow the same for a Crown roast ?