Smoked-Paprika Pork Rib Roast with Honey Wine Vinaigrette

Yield: Makes 8 to 10 servings
Active time: 20 min
Total time: 2 1/4 hr


For roast 1/4 cup (1 oz) bittersweet smoked Spanish paprika 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 1/2 cup First Knight Honey Wine 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 3 tablespoons finely chopped fresh flat-leaf parsley

Preparation of Pork

Put oven rack in middle position and preheat oven to 500°F.
Stir together paprika, 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 Honey Wine 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.
Roast Pork with Honey Wine Jus on a bed of Kumara Mash

The pork has to marinate overnight, so begin preparing the recipe a day ahead

Ingredients 2 tablespoons ground cumin 11/2 teaspoons salt 1/1/2 teaspoons ground black pepper 2 teaspoons chili powder 1/2 cup (packed) plus 1 tablespoon golden brown sugar 5-pound boneless center-cut pork rib roast

1st Night Honey wine Jus
3 cups 1st Night Honey Wine 1/4 cup chopped shallots 1 3/4 cups beef stock or canned beef broth 1 3/4 cups chicken stock or canned low-salt chicken broth 1 fresh thyme sprig 3 tablespoons chilled butter, cut into small pieces
Preparation of Pork 

Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish, cook  for 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
Meanwhile, combine Honey Wine, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
Cut pork into 1/4-inch-thick slices. Divide among 8-10 plates.
Serve on a bed of Kumara Mash with steamed fresh whole beans and honey glazed yams
Easy Applesauce Recipe

Container: large sauce pan
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 1 cup
Servings: 8 (Original Servings: 4)
Enter desired servings:

6 pounds apples (10-12 medium)
1 cup sugar to taste, adjust to sweetness of apple
2 teaspoons cinnamon
2 teaspoons vanilla extract (optional)
water as needed to adjust thickness

Wash, peel, core, and slice apples. Place prepared apples in sauce pan. Add ½" of water to the bottom of the sauce pan and cook, partially covered, over medium to low heat, 15-20 minutes. Add sugar, approximately 1/4 cup per 4 or 5 apples. Adjust the amount of sugar based on the type and sweetness of the apple variety being used. Add cinnamon and vanilla. Cook for an additional 5 minutes. If sauce is too thick, add a small amount of water. 10-12 medium apples make approximately 1 quart of sauce. Since some apples cook up softer than others, the consistency of the sauce may vary. If a smoother textured sauce is desired, place sauce in blender or a food processor and blend until desired consistency is achieved.