Pork and Aromatic Rhubarb Traybake (Print version)

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

# 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 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

→ 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 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 laughably easy.
  • The rhubarb caramelizes into jammy, tangy bits that cling to the pork like a glaze you didn't have to fuss over.
  • Warming spices make your kitchen smell like you've been cooking all day, even though you haven't.
  • It looks impressive enough for company but forgiving enough for a Tuesday.
02 -
  • Don't skip the halfway stir, the rhubarb on the edges can scorch while the center pieces stay pale if you ignore them.
  • If your rhubarb is especially tart, taste a piece and add an extra drizzle of honey before roasting.
  • Resting the pork isn't optional, cutting it immediately releases all the juices onto your cutting board instead of keeping them in the meat.
03 -
  • Use a tray large enough that nothing overlaps, crowding steams the ingredients instead of roasting them.
  • Slice the pork against the grain after resting to keep each bite tender rather than chewy.
  • If your rhubarb pieces are wildly different sizes, put the thicker ones toward the outside of the tray where the heat is more intense.
  • Save any leftover pan juices and drizzle them over the platter just before serving for extra gloss and flavor.
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