People have a tendency to overcook meat - especially on a grill.  As we move into the summer season, the USDA has lowered the "cook-to" temperature for pork:  from 160 to 145.

This new temperature target is the result of better-quality pork making it to market.  Older guidelines were established to maintain health standards, making sure that pork cuts were cooked to a temperature that would assure that trichinosis wasn't  a problem.  As the quality of the pork product has improved, there is less risk of such food-related illnesses.