Pork and Aromatic Rhubarb Traybake (Printable)

Succulent pork with tangy rhubarb and warming spices, all roasted together for a comforting, flavorful 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 - 1/2 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 - 1/2 teaspoon ground cinnamon
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon chili flakes (optional)

→ Garnish

16 - 3 tablespoons fresh parsley or cilantro, chopped

# Directions:

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 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 Tips:

01 -
  • Everything roasts on one tray, so cleanup is blissfully simple and youre not stuck at the stove.
  • The rhubarb brings a tangy sweetness that cuts through the richness of the pork in the most unexpected, beautiful way.
  • Those warming spices make your kitchen smell like a cozy autumn evening, even in the middle of spring.
  • Its fancy enough for guests but easy enough that you can make it on a Tuesday without breaking a sweat.
02 -
  • Dont skip the halfway stir, the rhubarb on the edges can brown too fast while the center stays pale if you leave it untouched.
  • If your rhubarb is super tart, taste a piece raw and add an extra teaspoon of honey to the mix before roasting.
  • Resting the pork really matters, it lets the juices redistribute so every slice stays moist instead of drying out on the cutting board.
03 -
  • Use a large enough tray so everything sits in a single layer, crowding leads to steaming instead of roasting and you lose that caramelization.
  • Grate the ginger on the finest side of your grater so it melts into the dish instead of leaving fibrous bits behind.
  • Taste your rhubarb raw before cooking, some batches are sweeter than others and you can adjust the honey accordingly.
  • If you want extra crispy pork, pat the slices dry with paper towels before tossing them in oil and spices.
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