Roast Pork is a real comfort food.
In the old days pork tended to be a fat meat. The new pork is quite lean. Don't trim the fat before roasting. You may even want to moisten the meat with a marinade. Loin of pork is a fine cut for roasting. Use a fairly low temperature and make sure that the meat is fairly well done. The sauce and stuffing, if any, will influence the wine pairing.
In addition to the wines mentioned in our food pairing table you might consider Alsatian white wines or a Chardonnay.