Blog Menu

Paprika Pork Sliders with Quince Aïoli & Fennel Slaw

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

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4


    •    2 ½ tbsps olive oil
    •    5 tbsps mayonnaise
    •    2 tbsps quince paste
    •    3 garlic cloves, crushed
    •    ½ red onion, very finely sliced
    •    12 mini burger buns or rolls, halved
    •    1 fennel bulb, quartered then very finely sliced
    •    400g / 14 oz piece of pork tenderloin trimmed of any sinew
    •    1 tbsp hot smoked paprika (reduce to ½ tbsp if you like it too hot)
    •    3 sweet pickled cucumber, finely chopped, plus 2 tbsps pickle juice


  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. 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. 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

This great family recipe is thanks to BBC Goodfood Recipes at


Leave a comment

Please note, comments must be approved before they are published