FACT The pork of yesteryear was always cooked till gray, but that pork was a lot fattier than what's on the market today. Selective breeding has made today's pork much leaner, and if you cook it till gray, the meat will be dry and tough. We think the leanest cuts--like tenderloin--are best cooked to 145 degrees. At this point, the meat will still have a tinge of pink in the center. (Click here for more information about modern pork.)