Bacon and Ginger Pork Loin

Preheat oven to 375ºF. 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). 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.

In a food processor, process the gingersnaps to fine crumbs; add dark brown sugar and pulse until well mixed. 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. Repeat the mustard and crumb/mixture on the top of the roast (the side with the fat cap). Start wrapping the bacon over the roast, one slice at a time, criss-crossing as you go until all the bacon is used. Sprinkle liberally with freshly ground black pepper.

Place a roasting rack in a large roasting pan (I like to use a v-shaped roasting rack). Lift roast by its foil sling and transfer to the roasting rack. Bring up sides of the foil and fold together to cover the bacon but don’t seal them closed so excess steam can escape in the oven. Bake for 45 minutes, remove from oven, open foil and continue to bake for 35-45 minutes or until an internal temperature of 155ºF is reached. Allow roast to rest for 10–15 minutes until the internal temperature reaches 160 to 165ºF. Slice and serve.