Pork Tenderloin & Belly with Black Pudding Pomme Anna

A hearty sous vide pork tenderloin dish by Kyle Shirajudin, Head Chef at the Eagle Hotel, Llanrwst, North Wales.

Prep Time  30 Minutes

Cook Time  36 Hours

Serves  2

Based in North Wales, UK, Kyle Shirajudin has been working in professional kitchens since the age of 15. After working his way up from kitchen porter, Kyle studied Professional Cookery at Llandrillo College before going on to work as a chef in a number of restaurants in the local area.

Kyle is now Head Chef of a local bistro based in North Wales where he prides himself on using the best in local produce, cooking traditional Welsh dishes that his diners both enjoy and love.


  • 500g pork belly
  • 1 pork tenderloin
  • 80g spinach
  • 1 onion
  • 1 garlic bulb
  • 8 potatoes
  • 500g butter
  • 400g black pudding
  • 1 celeriac
  • 250ml apple cider
  • 250ml stock using the belly juices
  • Splash milk
  • Sprigs fresh Thyme


Pork Belly

  • Fill your sous vide bath with water and preheat to 64°C (147°F).
  • Generously season the pork belly before placing into a vacuum pouch. Seal the pouch before adding to the sous vide water bath to cook for 36 hours.

Black Pudding Pomme Anna

  • Preheat your oven to 180°C (356°F).
  • Gently melt the butter in a pan over a low heat. Slice a garlic bulb in half before adding to the pan with thyme sprigs and seasoning. Leave the contents of the pan to infuse over the low heat.
  • Once infused, sieve the melted butter to ensure the garlic and thyme are removed.
  • Lay the potatoes out evenly over a lined baking tray. Lay another layer of potatoes over the top, ensuring you brush each layer generously with the butter.
  • Thinly slice the black pudding before placing on top of the potatoes. Create another two layers of potatoes, ensuring to brush each layer with the butter.
  • Cover with greaseproof paper before placing into the oven to bake for 45 – 50 minutes. Once cooked, allow to cool. Once chilled, this can be trimmed and portioned.


  • Dice the onion and one garlic clove before sweating in a pan over a medium heat. Once softened, add the spinach and seasoning, cooking until the spinach has wilted.

Celeriac & Purée

  • Preheat your sous vide water bath to 85°C (185°F).
  • Peel and dice the celeriac before boiling half until softened. Place the remainder of the celeriac into a vacuum pouch along with butter, a splash of milk and seasoning. Place into the sous vide water bath to cook for 1 hour, 35 minutes.
  • Once cooked, strain the liquid from the pouch before placing the celeriac into a blender to purée until smooth. Add some of the pouch liquid if required.

Cider Jus

  • Once the belly pork has cooked and has been allowed to rest, take 250ml of the juice from the vacuum pouch and add to a small pan together with 250ml of apple cider. Reduce by half before creating a gravy to add to the reduction. Remove from the heat once the desired consistency is reached.

Pork Tenderloin

  • Preheat your sous vide water bath to 54°C (129°F).
  • Take the pork tenderloin and remove the sinew by running a sharp knife under one side and cutting along to remove the silver skin.
  • Season the pork tenderloin before placing into a vacuum pouch along with a knob of butter. Place into the sous vide water bath to cook for two hours.

To Serve

  • Pan fry the diced celeriac and any other vegetables you wish to add to the plate. Add the purée to the plate. Pan fry the pork belly to brown before serving, adding any crackling to the oven to crisp before serving. Portion and serve the black pudding pomme Anna and lay next to the pork, dressing with the wilted spinach.
  • Slice the pork tenderloin and arrange neatly on the plate. Finish the dish with a drizzle of the cider jus and garnish with red vein sorrel or other seasonal herbs.