Active Time

　　20 min

　　Total Time

　　2 1/4 hr

　　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

Makes 8 to 10 servings

　　

For roast

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

　　

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:

Step 1

Put oven rack in middle position and preheat oven to 500°F.

　　

Step 2

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.

　　

Step 3

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:

Step 4

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.

　　

Step 5

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.