Tapeworm shouldn't be a problem for commercially-grown pork in developed countries (rigorous agricultural inspection and maybe regulation). It's the free-ranging pigs that eat human fæces (that's how the tapeworm's lifecycle goes) that would present the risk.

At any rate, pork these days in N. America is much leaner than in the days of yore. Even my Gourmet cookbook mentions cooking pork to a much lower temperature (almost similar to beef), entitling the subject "not your grandfather's pork". Apparently part of this progress is due to a substance, used as a feed additive, called ractopamine that promotes muscle growth and inhibits fat accumulation.