Hi Dianne, Here Are Some Suggestions.

Hi Dianne;
Pork is the perfect meat to serve at this time of year. It's fall, and I dont know where you live, but know that pork is THE meat of choice here in the south for great dinners in autumn.
I will offer you some of my tips for cooking your pork roast and some things that you might enjoy serving with it.
First of all, pork these days is very lean and really quite healthy. However, being so lean can also translate into being very dry. I learned a trick years ago about cooking pork that makes it juicy and succulent. First, make sure the roast is thawed. Mix together one gallon of water, 1/4 cup of salt, and 1/4 cup of vinegar. Submerge the pork roast in this solution for 24 hours in the refridgerator. When you take the roast out and are ready to cook it, you pat it dry, you then make a solution of brown sugar and water, 50/50, and brush it over the roast, then brown it off on the grill, and then do your usual cooking method on it. The salt/vinegar/water solution simply enhances the water content of the pork. When you grill/bake, or whatever, the meat is so supersaturated with water that it comes out moist and tender and the salt/vinegar gives it a lucious flavor. It's best to sear the meat first, then bake it, or however you wish to finish the meat.
As for things to accompany it. I wont give you recipes, but just ideas... How about baked apples "whole", with cinnamon and brown sugar and cloves", or do a fall veggie dish of sauted yams and parsnips with butter and brown sugar. Also, a great dish is saurkraut with chunks of tomato in it, served with a loaf of pumpernickle bread. End the dinner with fresh apple pie or struddle, and a nice glop of "nilla" ice cream. Another wonderful thing to serve with pork in the fall are glazed carrots, and dont forget those wonderful winter squashes, like butternut and acorn, just cut them in half, scoop out the seed, and dot with butter and brown sugar, and just a tad sprinkle of salt, and bake for 40 minutes or so.
I hope these ideas help you. If your guests are into "Huate Cuisine", then I cant help you on that one dearheart, but, when it comes to downhome stuff, this would be fit for a southerner anyday!
Another thing that makes it all special is the way the table is set, and if you live in an area where you have colorful fall leaves, go on out and pick a few and kind of put them around the edges of plates on the table, and with a pumpkin or two on the side, the whole setting will be perfect. Put on a CD of Vivaldi's "Four Seasons", and your party is TOTALLY complete! Oh, also, if you want to serve a wine, do a nice crisp Chardonnay, preferably of Virginia orgin!
If you dont wish to serve alcohol, think of a before dinner drink of hot spiced cider.
Anyway, this is just an idea to give you, hope it gives inspiration to your dinner party.

Your Friend,
David In Virginia