Pork and Aromatic Rhubarb Traybake (Print)

Oven-roasted pork with tangy rhubarb, ginger, and warming spices baked together for a comforting 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

# Directions:

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 on one tray so cleanup is almost nonexistent and you can relax while it cooks.
  • The rhubarb caramelizes into a sweet-tart glaze that clings to the pork in the best way.
  • Warm spices and fresh ginger make your kitchen smell like a cozy restaurant.
  • It looks fancy enough for guests but comes together with everyday ingredients.
02 -
  • Do not skip the resting step for the pork or you will lose precious juices all over your cutting board instead of keeping them in the meat.
  • If your rhubarb pieces are uneven in size, the smaller ones might char before the larger ones soften so try to cut them consistently.
  • Tossing the rhubarb mixture halfway through roasting prevents sticking and ensures the honey does not burn in one spot.
03 -
  • Use a meat thermometer to check that pork reaches 63°C (145°F) for perfectly juicy results without guessing.
  • Let the pork come to room temperature for 15 minutes before roasting so it cooks more evenly.
  • If your rhubarb is very tart, taste a small piece raw and adjust the honey up by a tablespoon to balance the acidity.
  • Save any pan juices and drizzle them over your serving plates for extra flavor that should not go to waste.
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