Paprika pork sliders with quince aïoli & fennel slaw
Serves 4
Easy
Prep:
Cook:
plus resting
These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw
Skip to ingredients
- 1 tbsp hot smoked paprika(reduce to 1/2 tbsp if you don't like it too hot)
- 3 garlic clovescrushed
- 2 ½ tbsp olive oil
- 400g/ 14 oz piece of porktenderloin, trimmed of any sinew
- 1 fennel bulbquartered then very finely sliced
- ½ red onionvery finely sliced
- 3 sweet pickled cucumberfinely chopped, plus 2 tbsp pickle juice
- 2 tbsp quince paste(also known as membrillo)
- 5 tbsp mayonnaise
- 12 mini burger bunsor rolls, halved
Nutrition: per serving
- kcal832
- fat48g
- saturates8g
- carbs66g
- sugars14g
- fibre5g
- protein30g
- salt2.7g
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
