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
Nutrition per serving
- kcal 832
- fat 48g
- saturates 8g
- carbs 66g
- sugars 14g
- fibre 5g
- protein 30g
- salt 2.7g
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
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