Pork and Aromatic Rhubarb Traybake (Printable)

Succulent pork with tangy rhubarb and warming spices, baked together for a comforting, flavorful meal.

# What you 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 and 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 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 10-15 minutes, until pork is golden and cooked through and rhubarb is tender and caramelized.
06 - Rest pork for 5 minutes, then slice. Transfer everything to a platter and sprinkle with fresh herbs.

# Expert tips:

01 -
  • Everything roasts together on one tray, so cleanup is minimal and the flavors meld beautifully.
  • The rhubarb caramelizes into a tangy-sweet glaze that clings to the pork in the best way.
  • It looks impressive enough for guests but requires almost no fussing once it goes in the oven.
  • The warming spices and citrus make it feel both comforting and surprisingly bright.
02 -
  • Don't skip the halfway stir, the rhubarb can stick and burn if left untouched for too long.
  • Rhubarb varies wildly in tartness, so taste a piece raw and adjust the honey accordingly before roasting.
  • Let the pork rest before slicing or the juices will run out and the meat will dry out.
  • If your tray is crowded, use two trays so everything roasts properly instead of steaming.
03 -
  • Use a meat thermometer to check that pork reaches 63°C (145°F) internally for perfect doneness.
  • A splash of balsamic vinegar added before roasting deepens the flavor and adds a subtle tang.
  • Grate the ginger on a microplane for a finer texture that distributes more evenly.
  • If your rhubarb is very thick, slice the stalks in half lengthwise so they cook through properly.
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