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My mother was from the midwest and the era of small farms and pigs eating whatever. Trichinosis was a thing. So that meant if you were going to eat pork, you had to cook it until it was unrecognizable. These days there are less than 20 cases of trichinosis a year in the United States, and a lot of those are from wild boar/game. I take my chances and eat pork medium rare to medium. My favorite pig meal is a bone in pork loin, seasoned with salt and pepper, and then roasted until done at 325 to 350. Let it rest, cut it into giant chops, and serve it with mashed potatoes with a little sesame oil mixed in. One of the grocery stores near me (in Seattle) has a quality butcher section - they'll cut a 5 bone loin for me whenever I ask. That may be today! There are about a dozen butchers in the mercado in Mazatlán - I'm certain they'd be just as accommodating!
** I have one of the thermometers - came with a handy timer and alarm. I especially like it for things like prime rib, where missing your target temp can mean a $50 cut is now worth $10.
You are talking my love language and I love you! 
