Pork and Aromatic Rhubarb Traybake (Printer-friendly)

Oven-roasted pork with tangy rhubarb, red onions, and warming spices for a comforting 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 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 thumb-sized piece 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

# How-To 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 Suggestions:

01 -
  • Everything roasts on one tray, so you get deep flavor without juggling multiple pans or timing nightmares.
  • The rhubarb caramelizes into this sticky, tangy glaze that clings to the pork in the best possible way.
  • It looks impressive enough for guests but forgiving enough for a weeknight when you're half distracted.
02 -
  • Don't skip the parchment paper—the honey and rhubarb juices will burn onto the tray otherwise, and you'll spend 20 minutes scrubbing.
  • If your rhubarb is very tart, taste a piece raw and adjust the honey up by a tablespoon so the final glaze doesn't pucker your mouth.
  • Let the pork rest after roasting or all the juices will run out when you slice it, leaving the meat dry instead of tender.
03 -
  • Use a large enough tray so everything has space to roast instead of steam—crowding leads to soggy vegetables and pale pork.
  • Grate the ginger on the finest side of your grater so it melts into the glaze and doesn't leave chewy threads behind.
  • Taste the rhubarb mixture before it goes in the oven and adjust the sweetness, because rhubarb varies wildly in tartness depending on the season.
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