Often pork is much too dry when served, I would like to have it slightly 'rosé' pink.  So I am looking for some cooking instructions for cooking a roast pork in the oven. A time/temperature table should be fine.  I ask this as from the information I see around, temperature varies from 160ºC to 210ºC. But from experience 200ºC makes the meat much too dry. 
The USDA recommends an internal temperature of 160ºF (about 71ºC) for pork to be considered safe to eat. The exact time and temperature for your oven will depend on many factors, so always use a probe thermometer to check. If you're worried about it getting overdone, start checking the temperature a while before you expect it to be done (based on your previous experiences). There are also thermometers which you can leave in the oven, and have a remote part that can sound an alarm when a certain temperature is reached. Also note that the internal temperature will continue to rise a bit after you remove the roast from the oven, so you may want to aim for a few degrees below your target temperature.  210ºC (410ºF) does seem too hot to cook a roast, so I'd aim for something on the lower end. Whatever time/temperature combo you use, it's always the internal temperature of the roast that matters, both for safety and for taste. 