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
• 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

Instructions

1. Put oven rack in middle position and preheat oven to 500°F.
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.
3. Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150°F.)
4. 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.
5. 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.
6. Slice pork and serve with vinaigrette and a sprinkling of kosher salt.