Pork and Aromatic Rhubarb Traybake (Printable)

Oven-roasted pork with tangy rhubarb, red onions, ginger, and warming spices for a comforting one-tray 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 - 1/2 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 - 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 Guide:

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 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 Tips:

01 -
  • Everything roasts on one tray, so cleanup is practically nonexistent and you get to actually enjoy dinner.
  • The rhubarb turns jammy and tangy, balancing the richness of the pork in a way that feels fancy but effortless.
  • Warming spices and citrus make this comforting without being heavy, perfect for those nights when you want something a little different.
02 -
  • Don't skip the halfway stir, the rhubarb can scorch on the bottom if left untouched and the pork needs to be turned for even browning.
  • If your rhubarb is very tart, taste a raw piece and add an extra tablespoon of honey, it should be tangy but not mouth-puckering.
  • Let the pork rest after roasting or the juices will run out when you slice it, leaving the meat dry instead of succulent.
03 -
  • Use a meat thermometer to check the pork, it should reach 63°C (145°F) internally, then rest to hit a safe 65°C (150°F) while staying juicy.
  • Arrange the pork and rhubarb in a single layer without crowding, this ensures proper caramelization instead of steaming.
  • Zest the orange directly over the bowl so the oils fall right into the mix, it makes a noticeable difference in fragrance and flavor.
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