Pork and Aromatic Rhubarb Traybake (Printer View)

Oven-roasted pork with tangy rhubarb, warming spices, and caramelized onions for a flavorful main course.

# 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

# Method 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 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 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 as easy as the cooking itself.
  • The pork stays juicy while the rhubarb softens into this glossy, caramelized side dish that tastes nothing like what you might expect.
  • Those spices—coriander, fennel, cinnamon—create a warmth that feels comforting without being heavy.
02 -
  • Don't skip the resting step; those 5 minutes let the meat relax and stay tender rather than turning dry when you slice it.
  • The rhubarb will look raw and separate at first, but by the end of cooking it transforms into something glossy and jammy; trust the process and don't worry if it seems watery halfway through.
03 -
  • Arrange the pork and rhubarb on opposite sides of the tray so they cook in their own microclimates; this gives you more control over doneness.
  • If your oven runs hot, start checking the pork around 30 minutes to prevent it from cooking faster than the vegetables.
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