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.
· 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.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 8 to 10 servings
Ingredients
For roast
For vinaigrette
Preparation
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.
