It's already mentioned, but pork goes best with... pork. More specific with things like bacon, chorizo, airdried or cooked ham, pâté...
I like to stuff the pork by cutting it open (1st picture) or making holes in it (2nd picture). Stuffing combinations are endless and only limited by your imagination. Sage, onion and garlic are my favorites. Sometimes you need to panfry the stuffing before adding it.
Most important; let the meat rest in aluminum foil for quite a while when done, it tenderizes the meat and keeps all juices inside!
Another suggestion; keep it simple. Most veggies in both pictures are steamed or blanched or cooked seperately, then reheated in butter flavored with sweated shallot, s&p and nutmeg. Pork loooooves nutmeg!
Last suggestion and often forgotten; make a simple sauce but be sure to have enough; pork without a sauce doesn't work in my book.