Super looking pork roast--guessing it's a loin (NOT a tenderloin). Not a very fat piece of meat (like a butt) so needs to be pulled at 145 or it's gonna be dry, IMHO! Dislike dry meat of any kind. Still get yipped at when I pull my pork at 140-145. THEN, get compliments on how nice and moist it is. Women! Can't live with em, can't live without em.