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1. Prepare the tapenade: place the olives, garlic, capers, mustard, and oregano in a food processor and process to a smooth paste. Add pepper to taste and the oil and process until blended.
2. Roll-cut the pork roast. Season the top of the meat with salt and pepper (go easy on the salt-the olives are quite salty). Spread the tapenade on the meat sand roll it back into a roast. Cut four 12-inch pieces of butcher's string and lay the meat out on a cutting board. Using bacon strips, place them on the string. Tie the roast. Season the roast on the outside with salt (if not using bacon) and pepper.
3. Set up the grill for indirect grilling and preheat to medium.
4. When ready to cook, place the roast in the center of the hot grate, away from the heat, and cover the grill. Grill the roast until cooked through, about 1 hour. To test for doneness, insert and instant-read meat thermometer into the side of the roast: the internal temperature should be at least 160° F.
5. Transfer the roast to a cutting board and let rest for 5 min. remove the strings. Using a sharp knife cut the roast crosswise into ½-inch slices.
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