Pork and Aromatic Rhubarb Traybake (Printable)

Oven-roasted pork with tangy rhubarb, red onions, ginger, and warming spices baked together in one tray.

# 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 - 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

# How to Make It:

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 together on one tray, so cleanup is nothing more than crumpled parchment and a quick wipe.
  • The rhubarb caramelizes into this tangy-sweet glaze that clings to the pork like it was always meant to be there.
  • It looks impressive enough for guests but forgiving enough that you can make it on a weeknight without breaking a sweat.
02 -
  • Don't skip the halfway stir, the rhubarb on the edges can scorch while the center stays pale if you leave it untouched.
  • If your rhubarb is especially tart, taste a small piece raw and add an extra teaspoon of honey to the mix before roasting.
  • Let the pork come to room temperature for 15 minutes before seasoning, it cooks more evenly and the spices stick better.
03 -
  • Use a large enough tray so nothing overlaps, crowding steams the pork instead of roasting it and you lose that golden edge.
  • Save any leftover juices from the tray and drizzle them over the pork when you serve, they're liquid gold and shouldn't go to waste.
  • If you're meal prepping, this reheats beautifully in a low oven covered with foil, just add a splash of water to keep it from drying out.
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