Considering Pork

I am super tired of chicken.  I haven't nearly broached cooking it in every way possible, but I don't really want to try it again for a while.  Since Seth and I are super picky, that doesn't leave me a lot of  meat options.  Neither of us like seafood.  I will eat shrimp occasionally and he will eat it at hibachi restaurants (the appetizer shrimp), but that is it.  Not enough to warrant buying the expensive suckers to make at home.  I don't like steak so that is out.  I could buy hamburger meat, but I don't want to use ground beef on a regular basis because it just isn't as healthy as leaner meats.  I will buy it occasionally in the summer to grill burgers, but that is it.  Turkey pretty much equals chicken to me, so that isn't going to help the situation.  That leaves pork.

Paula Deen made a pork tenderloin today.  She rubbed it with all sorts of fresh herbs.  The herbs really appealed to me; I wish the pork did too.  Why is it that a pork tenderloin is shaped like a pig's snout?  I can't get over that.  Also, why is it slightly pink even when cooked?  I just can't get out of my mind that it was once a pig.  I don't have this problem with beef or chicken, but I have it with pork.  I guess I have had this issue with fish in the past.  I used to think about catching a fish and watching it be reeled in when I would eat it.  Not the most appetizing picture.  Probably why I am not a big seafood person.  I guess I could try pork chops.  I don't know the last time I had one.  I think I need a recipe where the sauce covers the meat so I don't see the color.  That might help things. 

So, if you are reading this post and know a good pork recipe, lay it on me!  Also any tips for cooking pork so it is well done are welcome.  I have a phobia of undercooked meat!

Next recipe:  possibly pork???