Cooking pork - colour of juices

[roundabout1]

I have just cooked a joint of pork loin, cooked it for 30 mins longer then stated & at a slightly higher temp. It is very juicy but the juices aren't clear, they aren't bloody or anything but a beigey colour. Is it ok?

Unlike popular belief, pork colour (and its juices) aren't necessarily a "safety" indicator and the best way is to use a thermometer.

Having said that, if there's no blood / pink-ish tones I would eat it.