This meal is so fall. I used a pork tenderloin instead of the loin. The tenderloin cooks faster and is more tender. But the potatoes would not have had time to roast if they were raw. I once again used the microwave steam in the bag potatoes to short cut. After you wrap the pork if you will brown it a little in a non stick skillet it will help the bacon to be done when the roast is. I did not microwave the sauce, I cooked it on the stove and mashed it a little with the potato masher. https://www.americastestkitchen.com/recipes/13258-one-pan-bacon-wrapped-pork-loin-with-roasted-red-potatoes-and-peach-sauce