G: For whole cuts of pork—pork chops, tenderloin, loin, roasts—the safe minimum internal temperature is 145°F (63°C), followed by a 3-minute rest.

So if you're checking with a meat thermometer: 145°F in the thickest part = done, and a little pink inside is perfectly acceptable.

For ground pork, cook to 160°F (71°C).

Easy Japanese: 豚肉(ぶたにく) = pork.