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Paprika pork sliders with quince aïoli & fennel slaw

Contains pork – recipe is for non-Muslims only

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

  • Prep: 15 mins
    Cook: 30 mins
    plus resting
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 832
  • Carbohydrates 66
  • Saturated Fat 8
  • Sugar 14
  • Protein 30
  • Fat 48
  • Fibre 5
  • Salt 2.7

Nutrition per serving

  • Calories 832
  • Carbohydrates 66
  • Saturated Fat 8
  • Sugar 14
  • Protein 30
  • Fat 48
  • Fibre 5
  • Salt 2.7

Ingredients

  • 1 tbsp hot smoked paprika (reduce to ½ 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

  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.

  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.

  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

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