1. Preheat your oven to 400°F (200°C).

2. In a small bowl, combine black pepper and softened butter, mixing until well blended. Spread this mixture evenly over the entire surface of the pork tenderloin.

3. Wrap slices of bacon around the pork tenderloin, securing them in place with toothpicks if necessary.

4. In a large bowl, toss the Hasselback potatoes with a drizzle of oil, a pinch of salt, and a few grinds of pepper until they're evenly coated. Arrange the potatoes on a baking sheet in a single layer and roast in the oven for 20-25 minutes, or until they're golden brown.

5. In a separate saucepan, melt butter over low heat. Add heavy cream and crumbled Gorgonzola cheese, stirring gently until the cheese is fully melted and the sauce is smooth. Season with a few grinds of black pepper to taste.

6. Place the bacon-wrapped pork tenderloin on a baking sheet and bake in the oven for 20-25 minutes, or until it's cooked through to your liking.

7. Serve the pork tenderloin alongside the roasted Hasselback potatoes and spoon some of the creamy Gorgonzola sauce over the top.