Trichinosis in pork was pretty much wiped out by the mid-1990s, though, and chefs know that it's perfectly safe to cook pork medium, instead of well-done, which is why it's entirely normal and common to see pork with a faint rosy hue at good restaurants everywhere.
Oddly enough, it wasn't until 2011 that the USDA finally caught up with what everyone else already knew and officially adjusted their cooking guidelines for pork, lowering the target temperature from 160°F, which was their previous recommendation and the cause of so much overcooked pork across the land, to a much more generous 145°F, which is medium.
This is a great development for pork lovers, since the end result will be much more juicy and tender. I personally prefer to shoot for somewhere between 135° and 140°F. For more on why you no longer need to cook the daylights out of your pork, read How to Cook Pork.
Also see: Roast Pork Loin Recipe