Smoked-Paprika Pork Rib Roast With Sherry Raisin Vi

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Smoked-Paprika Pork Rib Roast With Sherry Raisin Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions