Tortilla tapas
These bite-sized Spanish omelettes are cooked in the oven, making them low in fat but still delicious
Paprika pork sliders with quince aïoli & fennel slaw
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 4
Skip to ingredients
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
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
