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1
Preheat oven to 375 degrees F. Lay a 20-inch wide strip of nonstick foil on a work surface (pierce foil with knife in several places to allow excess fat to drip away from the roast while cooking).
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2
On top of the foil, line up 2 rows of bacon, shingling each row and overlapping slightly in the middle where the 2 rows meet.
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3
In a food processor, process the gingersnaps to fine crumbs; add dark brown sugar and pulse until well mixed.
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4
Coat bottom (side without the fat cap) of roast with 1 tablespoon mustard, followed by half of the crumb mixture; place bottom side down over the center seam of the 2 rows of bacon.
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5
Repeat the mustard and crumb/mixture on the top of the roast (the side with the fat cap).
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6
Start wrapping the bacon over the roast, one slice at a time, criss-crossing as you go until all the bacon is used.
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7
Sprinkle liberally with freshly ground black pepper.
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8
Place a roasting rack in a large roasting pan (I like to use a v-shaped roasting rack).
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9
Lift roast by its foil sling and transfer to the roasting rack.
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10
Bring up sides of the foil and fold together to cover the bacon but dont seal them closed so excess steam can escape in the oven.
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11
Bake for 45 minutes, remove from oven, open foil and continue to bake for 35-45 minutes or until an internal temperature of 155 degrees F is reached.
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12
Allow roast to rest for 1015 minutes until the internal temperature reaches 160 to 165 degrees F. Slice and serve.
