1/4 cup Dijon mustard
4 tablespoons extra-virgin olive oil
2 tablespoons pure maple syrup
1 (4-pound) boneless pork loin
3/4 teaspoon hot sauce, such as Tabasco, or to taste
12 slices bacon
2 teaspoons chopped fresh rosemary, plus 6 sprigs
6 small baking potatoes (about 1 1/2 pounds), quartered
4 cloves garlic, smashed and peeled
Salt and pepper
In a large resealable plastic bag, combine the mustard, maple syrup, hot sauce, chopped rosemary, garlic and 2 tablespoons olive oil. Add the pork and turn to coat; refrigerate for at least 1 hour or overnight.
Preheat the oven to 375°F. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan.
Place the marinated pork on top of the strings and rosemary. Lay the bacon slices on an angle over the pork loin. Tie each string around the meat to secure the bacon; trim the loose ends.
Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons olive oil; toss. Season the pork and potatoes with about 1/2 teaspoon salt and about 1/4 teaspoon pepper.
Roast, stirring the potatoes occasionally, until an instant-read thermometer inserted into the center of the pork registers 150°F, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.