I personally don't push any limits concerning food safety. They are called food safety "guidelines" which can be followed or ignored. I lean to the safe side.
To answer GW1936's question if I inject pork with anything from curing brine to fruit juice I smoke/cook to an IT of 160F on the mere possibility I pushed external bacteria into the center of the muscle. If injecting with curing brine, you can smoke to an IT to 145F as long as you intend to cook the cured meat prior to eating. When I brine and inject a pork loin with curing salt I always smoke it initially to an IT of 160F because I like slicing a hunk and eating it cold after it is smoked.
Back to the OP's question. As far as the butcher cutting meat, look at it this way. A loin can be cut into chops, say 1" thick. Now you have a bunch of external surfaces instead of just one that could be contaminated with bacteria. The external surface of the chop must be heated to 160F to kill the surface bacteria, which happens during cooking. The internal muscle inside the 1" chop has not been exposed so it must only be heated to 145F to ensure any other bacteria are killed, like Trichinosis which dies at 137F.
Now you spiral cut the pork loin. Basically that is no different that cutting it into chops. If the spiral cut leaves 1" thick slices, external temp 160F, IT 145F. But now you stuff it with cream cheese. You are handling the outside of the meat where the bacteria live. Chances are REAL good that cream cheese has touched the outside of the meat while it was being stuffed, or your contaminated hands. The cheese is now contaminated with any surface bacteria. You can roll the dice and cook it all to an IT of 145F, or cook it to an IT of 160F and not worry about serving something that will make people sick.
Now, having said all that, if you look up "stuffed pork loin" recipes online, some say 160F IT but most say 145F IT. I'd still go to 160F but it appears the choice is yours.