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
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.
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.
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