Searing it in the pan has a similar effect, but I usually make it a bit more brown than what I've gotten in the oven. I've used the hot oven method as well, especially if doing a pork loin roast. I know my ancestors would probably be yelling at me, but I take pork out of the oven or off the grill when it still has a little pink left to it. The temperature still rises a bit after it comes out of the oven, and I let it rest for about 10-15 minutes before slicing. By that time the pink has pretty much gone, but the meat is nice and juicy. Pork is one of those meats that in modern times, you don't have to cook within an inch of its life to make sure nobody gets sick.
(I had so many relatives panic whenever pork wasn't cooked well done. Bleh.)