SMOKED-PAPRIKA PORK RIB ROAST WITH SHERRY RAISIN VINAIGRETTE
Steps:
- Roast 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.
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Mela rani
[email protected]I didn't have any sherry vinegar, so I used red wine vinegar instead. It turned out great!
Nikki Gotcher
[email protected]The pork was a little dry, but the vinaigrette was delicious.
Kamlesh Rabari
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Chibuike Nwafor
[email protected]I've made this dish several times and it never disappoints. The meat is always tender and flavorful, and the vinaigrette is the perfect finishing touch.
Gin Ali
[email protected]This is one of my favorite pork recipes. It's always a crowd-pleaser.
Md Habibulla Khan
[email protected]I made this dish last night and it was a hit! My family loved it. The pork was cooked perfectly and the vinaigrette was delicious.
Ador Khan
[email protected]This pork rib roast was amazing! The meat was so tender and juicy, and the sherry-raisin vinaigrette was the perfect complement. I will definitely be making this again.