Pork and Aromatic Rhubarb Traybake (Printable)

Succulent pork with tangy rhubarb, red onions, and warming spices baked together for easy, flavorful comfort food.

# 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 ounces 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 - 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

# 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 Advice:

01 -
  • Everything roasts on one tray, so theres almost no cleanup and the flavors meld beautifully as they cook.
  • The rhubarb caramelizes into a sweet-tart glaze that makes even picky eaters curious.
  • Its fancy enough for company but easy enough to throw together on a weeknight without stress.
02 -
  • Don't crowd the tray or the pork will steam instead of roast, use two trays if you need to.
  • Rhubarb varies wildly in tartness, so taste a tiny raw piece and adjust the honey accordingly before roasting.
  • Let the pork rest or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
03 -
  • Grate the ginger on a fine grater so it melts into the dish instead of leaving fibrous bits.
  • Use a meat thermometer to check the pork reaches 63°C (145°F) internally, then it will be perfectly juicy.
  • For extra depth, splash a bit of balsamic vinegar over the rhubarb mixture before roasting, it adds a gorgeous tang.
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