Thanks to Mariann Coleman for this delicious recipe. I've never really been a fan of pork roast...not until I had some of this. Delicious!
For vinaigrette
Roast pork:
Put oven rack in middle position and preheat oven to 260°C (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 150°C (300°F) and continue to roast until a meat thermometer inserted diagonally into center registers 60°C (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 65°C (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.
Hint:
• 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.
Serves 8 to 10.
For roast
- 1/4 cup (1 oz) bittersweet (agridulce) pimentón de la Vera (smoked Spanish paprika)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon kosher salt plus additional for sprinkling
- 1 tablespoon coarsely cracked black pepper
- 1 (2.5 to 2.7 kg or 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
Roast pork:
Put oven rack in middle position and preheat oven to 260°C (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 150°C (300°F) and continue to roast until a meat thermometer inserted diagonally into center registers 60°C (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 65°C (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.
Hint:
• 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.
Serves 8 to 10.
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