Pork and Aromatic Rhubarb Traybake (Printer-friendly)

Oven-roasted pork with tangy rhubarb and warming spices 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 - ½ 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 - ½ teaspoon ground cinnamon
14 - ½ teaspoon smoked paprika
15 - ¼ teaspoon chili flakes

→ Extras

16 - 3 tablespoons fresh parsley or cilantro, chopped

# Steps:

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.

# Top Tips:

01 -
  • Everything roasts together on one tray, so you get layers of flavor without juggling multiple pots and pans.
  • The rhubarb caramelizes into this glossy, tangy sauce that clings to the pork in the most incredible way.
  • It looks impressive enough for guests but comes together fast enough for a weeknight.
  • The spice blend, coriander, fennel, cinnamon, makes the whole dish smell like a cozy spice market.
02 -
  • Don't crowd the tray, if everything is piled on top of each other it will steam instead of roast and you won't get that caramelization.
  • Taste your rhubarb before you start, some stalks are much more tart than others, and you might want to add an extra drizzle of honey if yours is very sour.
  • Turning the pork halfway through is crucial, it ensures even browning and prevents one side from drying out.
  • That final high-heat blast is not optional, it's what transforms this from good to restaurant-worthy by crisping the edges and deepening all the flavors.
03 -
  • Use a large enough tray so everything has room to breathe, overcrowding means steaming instead of roasting.
  • Save any leftover pan juices and drizzle them over the pork just before serving, they're liquid gold.
  • Let the pork come to room temperature for 15 minutes before roasting, it cooks more evenly that way.
  • If your rhubarb pieces are very thick, cut them lengthwise so they cook at the same rate as the thinner pieces.
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