Pork and Aromatic Rhubarb Traybake (Printer-friendly)

Oven-roasted pork with tangy rhubarb, red onions, and warming spices for a comforting one-tray meal.

# What You'll Need:

→ Pork

01 - 1.75 lb boneless pork shoulder or loin, cut into thick slices
02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - 0.5 teaspoon black pepper

→ Rhubarb & Aromatics

05 - 10 oz rhubarb, trimmed and cut into 2-inch pieces
06 - 2 red onions, peeled and cut into wedges
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 orange, zest and juice
10 - 2 tablespoons honey or maple syrup

→ Spices

11 - 1 teaspoon ground coriander
12 - 1 teaspoon ground fennel
13 - 0.5 teaspoon ground cinnamon
14 - 0.5 teaspoon smoked paprika
15 - 0.25 teaspoon chili flakes, optional

→ Garnish

16 - 3 tablespoons fresh parsley or cilantro, chopped

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - In a mixing bowl, toss pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes. Arrange on one side of the prepared baking tray.
03 - In another bowl, combine rhubarb, red onions, garlic, ginger, orange zest and juice, and honey. Toss well to coat, then spread out on the tray beside the pork.
04 - Roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through cooking.
05 - Increase oven temperature to 430°F and roast for an additional 10 to 15 minutes, until pork is golden and cooked through and rhubarb is tender and caramelized.
06 - Rest pork for 5 minutes, then slice. Serve everything on a platter, sprinkled with fresh herbs.

# Expert Tips:

01 -
  • Everything roasts together on one tray, so cleanup is almost nonexistent and you can actually relax while dinner cooks.
  • The rhubarb breaks down into this sweet-tart glaze that clings to the pork and makes every bite feel like a restaurant dish.
  • The warming spices (coriander, fennel, cinnamon) create layers of flavor that keep you coming back for just one more forkful.
02 -
  • Don't skip the resting time for the pork, those few minutes keep it juicy instead of dry and make slicing so much easier.
  • If your rhubarb is very tart, taste a small piece raw and adjust the honey up to 3 tablespoons so the final dish has the right sweet-tart balance.
  • Turning the pork and stirring the rhubarb halfway through isn't optional, it prevents uneven cooking and ensures every bit gets caramelized.
03 -
  • Use a meat thermometer to check that the pork reaches an internal temperature of 63°C (145°F) for perfectly cooked, juicy meat every time.
  • If your baking tray is crowded, use two trays and swap their positions halfway through roasting so everything cooks evenly without steaming.
  • Reserve a few fresh orange zest curls to scatter on top at the end for a pop of color and an extra hit of citrus aroma.
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