Oven-roasted pork with tangy rhubarb, aromatic spices, and caramelized onions baked together for easy comfort food.
# Components:
→ 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 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
# Directions:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper. 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.
02 - 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.
03 - Roast for 35 minutes, turning the pork and stirring the rhubarb mixture halfway through.
04 - 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.
05 - Rest pork for 5 minutes, then slice. Serve everything on a platter, sprinkled with fresh herbs.
