SMOKED-PAPRIKA PORK RIB ROAST WITH SHERRY RAISIN VINAIGRETTE

Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette image

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For roast
1/4 cup (1 oz) bittersweet (agridulce) pimentón de la Vera (smoked Spanish paprika; available at La Tienda; tienda.com)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon kosher salt plus additional for sprinkling
1 tablespoon coarsely cracked black pepper
1 (5- to 6-lb) center-cut bone-in pork loin rib roast
For vinaigrette
1/4 cup golden raisins
1/4 cup dry Sherry
1/3 cup red-wine vinegar
2 tablespoons finely chopped shallot
1 tablespoon minced garlic
1 teaspoon table salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup extra-virgin olive oil (preferably Spanish)
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Roast pork:
Put oven rack in middle position and preheat oven to 500°F.
Stir together pimentón, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down. Roast pork 10 minutes, then reduce heat to 300°F and continue to roast until a meat thermometer inserted diagonally into center registers 140°F, 1 hour 10 minutes to 1 hour 25 minutes more.
Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
Make vinaigrette while pork roasts:
Soak raisins in Sherry in a medium bowl, covered, 30 minutes. Add vinegar, shallot, garlic, salt, and pepper, then add oil in a slow stream, whisking until combined. Whisk in parsley just before serving.
Slice pork and serve with vinaigrette and a sprinkling of kosher salt.