PAPRIKA PORK SLIDERS WITH QUINCE AïOLI & FENNEL SLAW

Paprika pork sliders with quince aïoli & fennel slaw image

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

Provided by Jemma Morphet

Categories Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 832 calories, Fat 48 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium