Roast Pork Tenderloin with Potato Noodles and Vegetables

For the crepes: Place the flour in a bowl with a little salt. Whisk in the eggs, oil and parsley and gradually add the milk, whisking until smooth. Cover and let stand 30 minutes. Heat some clarified butter in a nonstick skillet, pour in a ladleful of batter and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 8 thin crepes. Preheat the oven to 180°C (approximately 350°F) convection. In a bowl, mix the ground veal with the cream. Lay 2 crepes next to each other on the work surface overlapping by one third. Top with 1-2 slices ham and  2-3 tablespoons of the ground meat mixture. Season the pork with salt, pepper and paprika, lay each lengthwise in the center of the crepes and roll the crepes together tightly around Wrap the pork rolls tightly in aluminum foil. Place both rolls on a baking sheet and bake until cooked through, 30-40 minutes. For the noodles: Meanwhile, peel the potatoes and push through a meat grinder into a bowl. Add the semolina, eggs, and nutmeg and season with salt. Add about half the flour and knead to combine. The dough should be malleable, add more water or semolina if necessary. Roll on a floured work surface to long rolls  about 1.5 cm (approximately 1/2-inch) in diameter. Cut the rolls into 3 cm (approximately 1 1/4-inch) long pieces and roll with the palm of your hand into noodles with tapered ends. Bring  a large pot of salted water to a boil and working in batches, cook the noodles until they bob to the surface and lift with a slotted spoon and drain well. For the vegetables: Rinse the broccoli and cut into florets.Peel and thinly slice the carrot. Toast the almonds in a dry skillet  until golden brown. Cook the broccoli in a pot of boiling salted water until tender, 6-7 minutes. Remove with a slotted spoon and drain. Blanch the carrot slices in the same water for 3 minutes. Remove and drain well. Melt the butter in a skillet, add the lemon zest and saute briefly, then add the vegetables and cook until heated through. Season with pepper and sprinkle with the almonds. Heat the clarified butter in a pan and saute the noodles until golden brown.