Trichinosis in particular is associated with undercooked pork, but the Centers for Disease Control and Prevention says that over the last decade or two, the number of cases has greatly declined. In fact, between 1997 and 2001, only 12 cases per year were reported. Trichinosis is now more associated with eating raw or undercooked wild game than it is with pork.
The lower cooking temperature will help keep your roast from drying out. In fact, the rest period assists with that, as well. Letting meat rest for a few minutes between cooking and slicing and serving is often recommended as a way to help keep meat juices in the meat instead of running onto the cutting board or your plate.
It might look odd to you, but pork, like other meats, might remain pink even after it reaches a safe temperature. As with other meats, don't rely on what it looks like to determine if it's done or not. It's always recommended to check doneness with a meat thermometer.
Finally, the new, lower cooking temperature does not apply to ground pork. That still must be cooked thoroughly to 160 degrees to be safe.
So cook up a pork roast and enjoy it on a cold winter night. Using a thermometer and the information here you will have a safe, moist and delicious meat.