Start by scoring the top of the roast with a sharp knife.

In a bowl, combine the garlic, crushed bouillon cubes, 2 tablespoons mustard, olive oil and lime juice. Brush that mixture all over the pork loin, including the bottom. Cover the prepared roast with plastic and refrigerate for 30 minutes.

Bring a pot of salted water to a boil. Add the baby potatoes and cook until al dente, about 10 minutes. Drain and pat dry with paper towels. Reserve.

Preheat oven to 400 degrees F.

Arrange the bacon slices, overlapping slightly, over a sheet of parchment paper. Place the pork loin roast on the bottom and roll upwards, wrapping the roast with the bacon.

Grease a large baking dish generously with olive oil. Place the roast in the center and the parboiled potatoes around it.

Combine the remaining mustard (3 tablespoons) with the molasses. Brush it all over the bacon. Use toothpicks to secure the bacon to the roast.

Roast in the preheated oven, basting occasionally, until the bacon is crispy and the meat reaches an internal temperature of 145 degrees F, about 45 minutes to 1 hour. Use a thermometer to check for doneness.

Let the roast rest for 3 minuter before serving.