Preheat the oven to 220 ° C (top / bottom heat).
Peel, wash and finely grate the potatoes. Season with salt, pepper, lemon zest, clove powder and cinnamon. Add the egg and mix well.
Wash the pork tenderloin, pat dry. Heat clarified butter in a pan, fry the fillet on all sides, season with salt and pepper, place in a baking dish.
Spread the prepared potato mixture on the fillet, press down a little and cook in the preheated oven for about 20-25 minutes.
Finely chop the onion and fry in the frying fat. Deglaze with Noilly Prat, simmer and fill up with vegetable or meat stock. Let simmer for about 10-15 minutes. Season to taste with salt, pepper and chilli. Mix in 50 g butter with a hand blender. Let the sauce stand on the switched off hotplate.
Clean the broccoli and cut into florets, cook in salted water for about 4 minutes and drain. Peel and finely chop 1 small onion. Melt 1 tbsp butter in a saucepan and sweat the onion in it. Add broccoli, mix and pour 50 ml of vegetable stock.
Arrange the pork fillet with sauce and broccoli on plates.
Butter potatoes and green salad go well with this.