Pork and Aromatic Rhubarb Traybake (Printable View)

Oven-roasted pork with tangy rhubarb, onions, and warming spices baked together for a flavorful one-tray 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 and Aromatics

05 - 10 ounces rhubarb, trimmed and cut into 2-inch pieces
06 - 2 red onions, peeled and cut into wedges
07 - 2 garlic cloves, minced
08 - 1 piece fresh ginger (1 inch), 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:

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 Tips:

01 -
  • Everything roasts on one tray, which means minimal cleanup and maximum flavor as the pork juices mingle with the sweet-tart rhubarb.
  • The combination of ginger, orange, and warm spices creates a flavor profile that feels both comforting and exciting at the same time.
  • It looks impressive enough for guests but is forgiving enough for a weeknight when you just want something delicious without fuss.
02 -
  • Don't skip the resting time for the pork, as those few minutes let the juices redistribute and keep each slice tender instead of dry.
  • If your rhubarb is especially tart, taste a small piece raw and add an extra tablespoon of honey to the mix before roasting.
  • Turning the pork and stirring the rhubarb halfway through is essential for even caramelization and prevents any burnt spots.
03 -
  • A splash of balsamic vinegar added to the rhubarb mixture before roasting deepens the flavor and adds a subtle tang that makes people ask what your secret is.
  • Use a tray large enough that nothing overlaps, as crowding leads to steaming instead of roasting, and you'll miss out on those caramelized edges.
  • If you're unsure about doneness, pork is safely cooked at 63°C (145°F) internal temperature, but for shoulder, I go a bit higher for tenderness.
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