Pork and Aromatic Rhubarb Traybake (Printable Version)

Oven-roasted pork with tangy rhubarb, red onions, and warming spices baked together for a comforting meal.

# Ingredient List:

→ 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)

→ 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 10-15 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 cleanup is almost nonexistent and you can actually sit down while it cooks.
  • The rhubarb becomes jammy and sweet, balancing the rich pork in a way that feels both familiar and surprising.
  • Warming spices like coriander, fennel, and cinnamon create layers of flavor that make the whole dish feel special without extra work.
  • It looks gorgeous on the table, the kind of rustic elegance that makes weeknight dinners feel like events.
02 -
  • Don't crowd the tray or the pork will steam instead of roast, leaving you with pale, tough meat instead of golden, juicy slices.
  • Taste your rhubarb before roasting, if it's very tart, add an extra tablespoon of honey so the final dish doesn't pucker your mouth.
  • Resting the pork really matters, cutting it too soon lets all the juices run out and you'll lose that tender, succulent texture.
03 -
  • Use a large enough tray so nothing overlaps, crowded ingredients steam instead of roast and you'll miss out on those crispy, caramelized edges.
  • Don't skip turning the pork and stirring the rhubarb halfway through, it's the difference between uneven cooking and perfectly golden results.
  • If your rhubarb pieces are very thick, cut them lengthwise as well so they cook through at the same rate as everything else.
  • A quick zest of fresh orange over the finished dish right before serving adds a pop of brightness that feels almost luxurious.
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