Categories: Burgers, Sandwiches, Wraps

Ingredients

• 1 (14 to 16 oz.) unseasoned pork tenderloin
• 3 cloves garlic
• 1 Tbsp. sweet or hot Spanish smoked paprika
• 2 1/2 Tbsp. olive oil
• 1/2 medium red onion
• 1/2 cup red wine vinegar
• 1 Tbsp. sugar
• Pinch kosher salt
• 1 medium fennel bulb
• 1/2 English (seedless) cucumber
• 2 Tbsp. pickle juice (from jar)
• 5 Tbsp. regular or low-fat mayonnaise (do not use nonfat)
• 1 to 2 Tbsp. quince paste (membrillo)
• 12 mini burger buns or soft rolls

Directions

1. Heat oven to 400 degrees. Line a baking sheet with aluminum foil.

2. Trim off and discard most of the visible fat and silver skin from the tenderloin. Use paper towels to pat the meat dry, then place it on he baking sheet.

3. Mince the garlic and place it in a small bowl. Add the smoked paprika and oil, stirring to form a paste. Use all of it to coat the meat. Roast (middle rack) for 12 minutes, then use tongs to turn the meat over. Roast for 12 to 15 minute or until the internal temperature of the pork tenderloin registers 150 to 160 degrees. Let the met rest.

4. While the meat is in the oven, cut the red onion into very thin slices and place them in a glass or plastic bowl. Whisk together the vinegar, sugar and salt until the last two ingredients have dissolved, then pour the mixture over the onion, pressing to make sure it is submerged. Let it sit until you are ready to assemble the sandwiches.

5. Trim the fennel bulb (serve the stalks for making broth if you like) and cut it into quarters from top to bottom, letting the tough outer layer fall away. use a mandolin or very sharp chef’s knife to cut the quarters into very thin slices, then place the slices in a mixing bowl. Peel the cucumber and cut it into small dice; add it to the fennel, along with the pickle juice, stirring to incorporate.

6. Combine the mayonnaise and quince paste (to taste) in a separate small bowl. Use an immersion (stick) blender to combine, or use a whisk and sturdy arm.

7. Transfer to pork tenderloin to a cutting board (be careful which you choose because it will stain); cut it into 1/4-inch slices.

8. To assemble the sandwiches, spread the quince mayo on the inside tops an bottoms of each bun or roll, laying them spread side up.

9. Divide the sliced meat among the 12 bottom bun or roll hales. then top with the fennel law and some of the pickled red onion. Complete the sliders with the top bun or roll halves.

10. Serve right away.

11. Makes 12 small sandwiches.

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