Another pate question

So my first chicken liver/ground pork/bacon pate came out just the slightest bit pink. Odd thing is that the center is perfectly brown---the hints of pink are around the edges and the bottom, where ground meat mixture meets bacon, and where the thing should be most cooked. There are a couple splashes of port, but I wouldn't think enough to color just the edges.

Baked 1 lb. total of ground meat from refrigerator cold at 325 degrees and in a boiling water bain marie for 1 hour, 40 minutes. Also, as I haven't decided whether to invest in a terrine yet, this was cooked in a fairly thin metal loaf pan (which should have transferred heat even faster). Think I'm safe to eat it? Thanks in advance to any pate experts.