Pork and Aromatic Rhubarb Traybake (Printable)

Succulent pork roasted with tangy rhubarb, red onions, and warming spices for a comforting, flavorful traybake.

# 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 - ½ 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 - ½ teaspoon ground cinnamon
14 - ½ teaspoon smoked paprika
15 - ¼ 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 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 cooking.
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.

# Top Suggestions:

01 -
  • Everything roasts on one tray, so cleanup is basically nonexistent and you can actually sit down while dinner cooks.
  • The rhubarb caramelizes into sticky, jammy pockets that taste like they took way more effort than they did.
  • The spice blend is warm without being heavy, making this feel cozy but not like you need a nap after eating.
  • It looks impressive enough for guests but forgiving enough that you can make it on a weeknight without panic.
02 -
  • Don't skip the parchment paper, the honey and rhubarb juices will stick and burn onto the tray without it, trust me on this one.
  • If your rhubarb is very tart, taste a raw piece and add an extra tablespoon of honey to the mixture before roasting.
  • Let the pork rest before slicing or all those lovely juices will run out onto the cutting board instead of staying in the meat.
  • Stir the rhubarb mixture at the halfway point or the pieces on the edges will char while the center stays pale.
03 -
  • Grate the ginger on a fine grater or microplane so it disappears into the glaze instead of leaving fibrous bits behind.
  • If your pork is browning too fast but the rhubarb isn't caramelized yet, tent the pork loosely with foil and keep roasting.
  • Taste the rhubarb mixture before it goes in the oven, if it's too tart, add more honey now rather than trying to fix it later.
  • Let the tray rest for a minute after pulling it from the oven, then tilt it slightly and spoon those gorgeous pan juices over everything before serving.
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