First Pork Roast Predicament

Question

I cooked a 4 lb. pork roast for about an hour and twenty-five minutes in an open top roasting pan at a steady 350F. It reached 154F in the center so I pulled it out of the oven. The top came out nice and crispy. I let it rest a bit. When I went to cut it it split open at the center-line. The inside looks like it has a somewhat pink center. The juices came out on the pink side too.
What I see in the web says that this normal. I am a  bit shaky though. I am wrapping both halves in foil and putting them in the fridge until tomorrow so I can figure this out.
Any thoughts?

GdD · Answer

You're good.
Many people have fears about pork because of trichinosis, which has led to people overcooking port until it is dry and unpalatable. Trichinosis is extremely rare in most places, so you could eat it raw if you wanted to with very, very low chance of getting sick. Previously the USDA guidelines was to cook pork chops or roasts to 160°F (71°C), however there has been a recognition that this is overkill and it has been revised down to 145°F (63°C) as evidence has shown that temperature instantly makes the food safe. 154°F is far above what you need for safety.
Your pork was a bit pink in the middle and still juicy, this is a good thing.
Note: the guidelines for ground pork, beef and lamb are still to cook to 160°F (71°C).

First Pork Roast Predicament

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