Smoked-Paprika Pork Rib Roast With Sherry Raisin Vinaigrette Recipe

Name: Smoked-Paprika Pork Rib Roast With Sherry Raisin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (1 oz) bittersweet (; ); (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; 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

Servings: persons

1/4 cup (1 oz) bittersweet (
)
(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
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

1
Put oven rack in middle position and preheat oven to 500u00b0F.
2
Stir together pimenton, 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 300u00b0F and continue to roast until a meat thermometer inserted diagonally into center registers 140u00b0F, 1 hour 10 minutes to 1 hour 25 minutes more.
3
Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150u00b0F.)
4
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.
5
Slice pork and serve with vinaigrette and a sprinkling of kosher salt.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup (1 oz) bittersweet (, ), (smoked Spanish paprika; available at La Tienda; tienda.com), 1 tablespoon ground cumin, and more.

Yes, Smoked-Paprika Pork Rib Roast With Sherry Raisin Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoked-Paprika Pork Rib Roast With Sherry Raisin Vinaigrette

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