Trim and portion pork tenderloin into 6 oz pieces. Season with salt and pepper. Heat oil in a large skillet and sear pork tenderloin on all sides. Place meat on a sheet pan lined with parchment paper.
In a mixing bowl whip butter until soft. Add chopped garlic, lemon zest, chopped chives, sweet mustard, breadcrumbs and egg yolks. Season with salt and pepper and mix until smooth texture is achieved. Place mixture on parchment paper and roll into a log, 1-3/4 to 2 inches in diameter. Place in the freezer.
When crust is partially frozen, cut in 1/2 inch pieces and place on top of each pork tenderloin. Place meat in a preheated oven at 350 degrees F and cook until desired internal temperature is reached and crust is golden brown.
Grate potatoes and onion in a large bowl. Season with granulated garlic, salt and pepper. In a large skillet heat oil. Squeeze excess liquid out of potatoes. Use a spoon and make pancakes of about 1-1/2 oz each. Sear pancakes in hot oil on both sides until golden brown. Drain pancakes on paper towel to absorb excess oil.
Take leaves off Brussels sprouts. Cut Black forest ham in thin strips.
Heat olive oil in a large skillet and render ham, then add onions and brown. Add Brussels sprouts leaves and season with salt, pepper and nutmeg. Add parsley before serving.
Heat jus and add dark beer. Reduce until desired consistency is achieved. If necessary thicken with cornstarch slurry and adjust seasonings.
Place three potato pancakes in the center of the plate. Arrange pork tenderloin with crust on top. Spoon Brussels sprouts leaves and Black Forest ham around and nape with dark beer sauce.