Pork in whole cuts will only be contaminated on the outside so can be cooked to your taste as long as it is browned on the outside. However it is better quality if pork steaks and pieces are cooked to 70°C and roasts to between 70°C and 75°C in the centre.
Pork that is minced, stuffed, rolled or boned or is mechanically tenderised (with small holes in the surface to penetrate into the meat) will be contaminated by bacteria throughout so must be cooked to 75°C in the centre. You can’t tell if it has reached a safe temperature just by looking so always use a meat thermometer
See more about how to cook pork on our member Australian Pork Ltd’s website