Paprika pork sliders with quince aïoli & fennel slaw

• hot smoked paprika↗1 tbsp tbsp

  (reduce to 1/2 tbsp if you don't like it too hot)

• garlic cloves↗3

  crushed

• olive oil↗2 ½ tbsp 2 ½ tbsp
• pork↗400g/ 14 oz piece of 400g/ 14 oz piece of

  tenderloin, trimmed of any sinew

• fennel bulb↗1

  quartered then very finely sliced

• red onion↗½ ½

  very finely sliced

• sweet pickled cucumber↗3 3

  finely chopped, plus 2 tbsp pickle juice

• quince paste2 tbsp 2 tbsp

  (also known as membrillo)

• mayonnaise↗5 tbsp 5 tbsp
• buns↗12 mini burger 12 mini burger

  or rolls, halved

Step-by-step instructions

1. 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. 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. 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