I made a pork tenderloin last night. The recipe called for brining anywhere from 8 to 24 hours, then slathering in dijon mustard, rolling in panko and then roasting in a 425 oven until the pork reached an internal temperature of 160. I took it out right at 160, let it rest for 10 minutes and then cut into it. It was still really pink in the middle. Not like a blush of pink, but really pink. Do I need a new thermometer or does the color have something to do with the brining process.
P.S. I never had a problem with the thermometer before.