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you might also consider a spice rub or a herb paste for your roast -- it'll give it tons of flavor -- just pick some fresh herbs (i like rosemary and thyme) and throw in a food processor with a little olive oil (just enough to make a paste) and a couple of cloves of garlic. You can then either rub the entire roast with the paste or you can cut a few incisions (About 1-2 inches deep) into the roast and fill each with the paste. This will add moister and flavor to the roast and the gravy.
One of the biggest mistakes with pork roast is ending up with a roast that is too dry -- you can best avoid this by cooking to the correct temperature and then removing the rest and letting it rest -- the meat will continue cooking while it rests! If you're really worried about your meat being dry you can also try cooking the roast in a bag... this will keep it moist almost no matter what!
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