Beautiful pictures.
However! I just can't eat pork that hasn't reached 155 degrees. I take the pork loin out at 150 degrees, slather it while it is hot, wrap it in foil, a towel and place it in our outdoor cooler till whatever time we eat. As mentioned by Tom, it will rise another 5-7 degrees after removing it from the CS. I know the modern way to eat pork is to prepare it like beef, but it just isn't my thing.
We visited a fancy restaurant here in Cedar Key last week and I ordered the special - pork liver and onions. The liver was served blood red. Now, I know the owner and he came out of the kitchen and lectured me on the modern way restaurants prepare liver. Ha! I still sent it back to be cooked. Then he thought he would incinerate it, but when I started to eat it - it was cooked just as I like it.
Beef steak is another matter, I will eat it rare.