Name: Paprika pork sliders with quince aïoli & fennel slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: British
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

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Paprika pork sliders with quince aïoli & fennel slaw

Paprika pork sliders with quince aïoli & fennel slaw

Jemma Morphet

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

plus resting

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

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Ingredients

Nutrition

Units:

MetricUS

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

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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

Recipe from Good Food magazine, February 2016

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