Best 3 Smoked Paprika Pork Rib Roast With Sherry Raisin Vinaigrette Recipes
Indulge in a culinary journey with our Smoked Paprika Pork Rib Roast with Sherry-Raisin Vinaigrette, a dish that tantalizes the taste buds with its smoky, savory, and tangy flavors. This succulent pork roast is meticulously seasoned with a blend of aromatic spices, including smoked paprika, garlic, cumin, and oregano, then slow-roasted to perfection, resulting in tender, fall-off-the-bone meat. Accompanying this exquisite roast is a delightful Sherry-Raisin Vinaigrette, a sweet and tangy dressing made with sherry vinegar, plump raisins, Dijon mustard, and a hint of honey. Prepare to be captivated by this harmonious blend of flavors that will leave you craving more. But that's not all! This article also features a collection of equally enticing pork rib roast recipes that will satisfy every palate. From a classic Pork Rib Roast with Garlic and Herbs to a zesty Chipotle-Honey Glazed Pork Rib Roast, you'll find a variety of options to suit your taste preferences. Embark on a culinary adventure and explore the delectable world of pork rib roasts with our comprehensive guide.
Here are our top 3 tried and tested recipes!
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.
SMOKED PAPRIKA VINAIGRETTE
This tasty salad dressing also makes a great marinade. It's so easy to throw together with your food processor. Add a pinch of sugar if too tart.
Provided by DC Girly Girl
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Blend the red wine vinegar, honey, mustard, lime juice, pepper, salt, paprika, garlic, onion, oregano, and sugar together in a blender until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low. Chill at least 1 hour before serving.
Nutrition Facts : Calories 116 calories, Carbohydrate 9.4 g, Fat 9.1 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 166 mg, Sugar 8 g
GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB
A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.
Provided by Bibi
Categories BBQ & Grilled Pork Chops
Time 8h45m
Yield 6
Number Of Ingredients 8
Steps:
- Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
- Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
- Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
- Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
- While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
- When the grill is ready, lightly spray chops with avocado oil spray.
- Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg
Tips:
- To achieve the perfect smoky flavor, use a good quality smoked paprika. Look for one that is deep red in color and has a slightly sweet aroma.
- Don't be afraid to experiment with different types of vinegars. Sherry vinegar is a classic choice, but you could also try balsamic, red wine vinegar, or even apple cider vinegar.
- If you don't have any raisins, you can substitute dried cranberries or cherries.
- Be sure to let the pork roast rest for at least 15 minutes before slicing and serving. This will help the juices redistribute and make the meat more tender.
- Serve the pork roast with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.
Conclusion:
This smoked paprika pork rib roast with sherry raisin vinaigrette is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The pork is juicy and flavorful, and the sherry raisin vinaigrette adds a sweet and tangy touch. This dish is sure to impress your guests!
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