Pork and Aromatic Rhubarb Traybake (Printable)

Succulent pork with tangy rhubarb and warming spices, all baked together for a comforting, flavorful meal.

# What You 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 thumb-sized piece 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:

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 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 Suggestions:

01 -
  • Everything roasts together on one tray, so you can actually sit down while dinner cooks instead of hovering over the stove.
  • The rhubarb breaks down into this sweet-tart glaze that clings to the pork in a way that feels almost fancy without any fuss.
  • It uses spices you probably already have, but they come together in a way that feels completely new and a little unexpected.
  • Leftovers reheat beautifully and taste even better the next day when all those flavors have mingled overnight.
02 -
  • Don't skip the resting time for the pork or all those beautiful juices will run out onto your cutting board instead of staying inside the meat where they belong.
  • If your rhubarb is especially tart, taste a small piece raw and add an extra tablespoon of honey to the mixture before roasting, because undersweetened rhubarb can pucker your mouth in an unpleasant way.
  • Turn the tray halfway through roasting instead of just stirring, because ovens have hot spots and this ensures everything cooks evenly without any burnt corners.
03 -
  • Use a meat thermometer to check that the pork reaches 63°C (145°F) in the thickest part, then let it rest, and it will coast up to a perfect safe temperature while staying incredibly juicy.
  • Add a splash of balsamic vinegar to the rhubarb mixture before roasting for an extra layer of tangy complexity that makes people ask what your secret ingredient is.
  • Line your tray with parchment paper that extends slightly over the edges so you can lift the whole thing out easily if any glaze hardens onto the tray.
Return