Pork and Aromatic Rhubarb Traybake (Printable Version)

Succulent pork roasted with tangy rhubarb, red onions, and warming spices for a comforting, flavorful meal.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - In a bowl, toss pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes. Arrange on one side of the 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.
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 Advice:

01 -
  • Everything roasts on one tray, so cleanup is as easy as dinner itself.
  • The rhubarb turns into a glossy, tangy-sweet sauce that clings to every slice of pork.
  • Warming spices make your kitchen smell like a cozy bistro on a cold evening.
  • Leftovers taste even better the next day when the flavors have had time to deepen.
02 -
  • Dont skip the resting time for the pork or youll lose precious juices when you slice into it.
  • If your rhubarb is very tart, taste a small piece raw and adjust the honey accordingly before roasting.
  • Turning the pork and stirring the rhubarb halfway through ensures even browning and prevents any sad, pale spots.
03 -
  • Use a meat thermometer to check that the pork reaches 63 degrees Celsius internally for perfect doneness without drying out.
  • Line your tray with parchment paper instead of foil, it prevents sticking and makes cleanup effortless.
  • If your oven runs hot, lower the final temperature slightly and extend the time to avoid scorching the rhubarb edges.
Go Back