Pork and Aromatic Rhubarb Traybake (Printable)

Succulent pork with tangy rhubarb and warming spices, oven-baked to perfection for a comforting main dish.

# 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 & 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 Suggestions:

01 -
  • Everything roasts on one tray, so cleanup is almost nonexistent and you get to relax while the oven does the work.
  • The rhubarb breaks down into this jammy, tangy glaze that clings to the pork in the most unexpected and delicious way.
  • Warming spices like coriander, fennel, and cinnamon turn a simple traybake into something that feels special enough for guests.
  • Pork shoulder stays tender and juicy even if you leave it in a few minutes too long, making this very forgiving for busy nights.
02 -
  • Do not crowd the tray or the pork will steam instead of roast, and you will lose that golden caramelized crust.
  • If your rhubarb is very tart, taste a small piece raw and adjust the honey up to 3 tablespoons so the final dish is not too sour.
  • Resting the pork is not optional, slicing it immediately will cause all the juices to run out onto the cutting board instead of staying in the meat.
03 -
  • Use a meat thermometer to check that the pork reaches 63°C (145°F) internally, then let it rest so carryover cooking brings it to a safe and juicy finish.
  • For extra caramelization, move the tray to the top rack during the final high-heat roast, but keep a close eye so nothing burns.
  • If your oven runs cool, start checking the pork at 30 minutes and adjust the final roasting time as needed.
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