Speaking for yourself, I hope. Yes, pork needs to cooked beyond redness.
But by ''thoroughly'' you probably mean cooked until the juices are gone and it resembles brown leather. Any well-marbled, good cut of steak that is cooked beyond ''bleu'' should go straight in the dog's dish. Although I would first cut off the delicious charred fat and keep that for myself.
I don't speak only for myself, those who disagree have messed up taste
what I meant is that meat should always be "Well done", anything less than that needs more cooking, no need to worry about E.Coli or anything else as long as you cook what you eat well.