Dare pink pork!

Filet de porc farci aux épinards, chorizo, porc effiloché et cheddar | Recette | F. Ménard

Since pork meat hardens during cooking, it is important to serve it pink. Trick number one: use a meat thermometer and make sure the internal temperature reaches 70°C (160 °F). Minced pork is the only exception to this rule and should always be well cooked.