Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper, or to taste
- 1/4 cup golden raisins
- 2 tablespoons finely chopped shallot
- 1 tablespoon ground coriander
- 1/4 cup dry sherry
- 1/3 cup red-wine vinegar
- Carbohydrate 6 g(2%)
- Cholesterol 147 mg(49%)
- Fat 69 g(107%)
- Fiber 2 g(7%)
- Protein 35 g(70%)
- Saturated Fat 25 g(127%)
- Sodium 350 mg(15%)
- Calories 796
PreparationRoast 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. Cooks' notes:· Meat rub keeps in an airtight container 1 week. · Vinaigrette (without parsley) can be made 3 hours ahead and kept at room temperature, or 1 day ahead, chilled and covered. Bring to room temperature and whisk in parsley just before serving.
PreparationRoast 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. Cooks' notes:· Meat rub keeps in an airtight container 1 week. · Vinaigrette (without parsley) can be made 3 hours ahead and kept at room temperature, or 1 day ahead, chilled and covered. Bring to room temperature and whisk in parsley just before serving.
