Dinner: Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette

Peppers from the valley of La Vera, in Extremadura, are used to produce a deliciously smoky paprika. There are three kinds of pimentón: sweet, bittersweet (called agridulce), and hot. We prefer agridulce in this recipe.

Ingredients

1/4 cup (1 oz) bittersweet (agridulce) pimentón de la Vera (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

Instructions

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.)

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