Pork and Aromatic Rhubarb Traybake (Printable)

Oven-roasted pork with tangy rhubarb, warming spices, and caramelized onions 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 - 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

# 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.

# Chef’s Tips:

01 -
  • Everything roasts on one tray, so theres almost no cleanup and you can relax while it cooks.
  • The rhubarb caramelizes into this tangy, jammy glaze that clings to the pork in the best way.
  • Its impressive enough for company but easy enough for a weeknight when you want something special.
  • The spice blend is warm and complex without being fussy or hard to find.
02 -
  • Dont skip turning the pork halfway through, it makes the difference between evenly browned meat and sad pale patches.
  • If your rhubarb is very tart, taste a small piece raw and add an extra tablespoon of honey to the mixture before roasting.
  • Let the pork rest after roasting or all the juices will run out when you slice it and the meat will be dry.
03 -
  • Grate the ginger on a fine grater so it melts into the glaze instead of leaving fibrous bits.
  • Dont overlap the pork or rhubarb on the tray, they need space to caramelize instead of steam.
  • Taste the rhubarb mixture before roasting and adjust the honey, rhubarb varies wildly in tartness.
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