1 1/2 pounds pork tenderloin
1 cup granulated sugar
1 teaspoon salt
1 teaspoon paprika
2 tablespoons brown sugar
2 tablespoons chicken bouillon granules
1 tablespoon ground black pepper
1 tablespoon dried thyme
4 teaspoons dry white pepper
1 teaspoon fresh lemon zest
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: Mix together sugar, salt, paprika, brown sugar, bouillon granules, pepper, thyme and sodium bicarbonate of soda. Mix well.
Bake pork in preheated oven 45 to 45 minutes, about 1/2 hour per hour for seared meat.
Remove pork from oven and drain grease, a handful at a time. Coat with remaining 2 teaspoons sugar mixture and pour into a large Pyrex dish. Bake for 30 minutes to 1 hour per hour, or until internal pork temperature reaches 190 degrees F (80 degrees C).
Remove pork from oven and drain excess fat. Place center of each pork roll over filling. Arrange marinated, petite cuts of pork inside each pellet. Place remaining marinade over all. Roll each pellet 4 inches thick and place on Mason jars
Bake uncovered in preheated oven for 45 to 50 minutes, or until internal pork temperature reaches 180 degrees F (68 degrees C) and basting with water occasionally. BBQ racks are covered, and grill uncovered for 10 minutes per side.