Ingredients
1/4
cup (1 oz) bittersweet (agridulce) pimentón de la Vera (smoked Spanish paprika; available at La Tienda; tienda.com)
1
tbsp kosher salt plus additional for sprinkling
1
tbsp coarsely cracked black pepper
1
(5- to 6-lb) center-cut bone-in pork loin rib roast
2
tbsp finely chopped shallot
1
tsp table salt, or to taste
1/2
tsp black pepper, or to taste
1/2
cup extra-virgin olive oil (preferably Spanish)
3
tbsp finely chopped fresh flat-leaf parsley
Directions
2.
Put oven rack in middle position and preheat oven to 500°F.
3.
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.
4.
Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
5.
Make vinaigrette while pork roasts:
6.
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.
7.
Slice pork and serve with vinaigrette and a sprinkling of kosher salt.
9.
Meat rub keeps in an airtight container 1 week.
10.
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.
New-York Restaurants
