Paprika pork sliders with quince aïoli & fennel slaw

Paprika pork sliders with quince aïoli & fennel slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 4

These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw

Nutrition: per serving
NutrientUnit
kcal832
fat48g
saturates8g
carbs66g
sugars14g
fibre5g
protein30g
salt2.7g
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Ingredients

  • 1 tbsp hot smoked paprika (reduce to 1/2 tbsp if you don't like it too hot)
  • 3 garlic cloves , crushed
  • 2 ½ tbsp olive oil
  • 400g/ 14 oz piece of pork tenderloin, trimmed of any sinew
  • 1 fennel bulb , quartered then very finely sliced
  • ½ red onion , very finely sliced
  • 3 sweet pickled cucumber , finely chopped, plus 2 tbsp pickle juice
  • 2 tbsp quince paste (also known as membrillo)
  • 5 tbsp mayonnaise
  • 12 mini burger buns or rolls, halved

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 1 1 /2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through.

  • STEP 2

    To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled.

  • STEP 3

    For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like

Goes well with

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