Pork and Aromatic Rhubarb Traybake

My neighbor handed me a bundle of rhubarb over the fence one Saturday morning, bright pink and impossibly fresh. I had pork in the fridge and no real plan, so I started tossing things together on a tray, letting the oven do the work. The smell that filled the kitchen, sweet and sharp and warm all at once, made me stop chopping halfway through the herbs. It was one of those accidental wins that you end up making again and again.

I made this for a small dinner party where half the guests were running late. The tray sat in the warm oven, holding its heat, and when we finally sat down, the pork was still juicy and the rhubarb had thickened into something almost jammy. Everyone went quiet for the first few bites, then someone asked for the recipe twice before dessert even arrived.

Ingredients

• Boneless pork shoulder or loin (800 g): Shoulder stays more tender and forgiving, but loin works beautifully if you watch the timing closely.
• Olive oil (1 tbsp): Just enough to help the spices stick and encourage a golden crust without making things greasy.
• Sea salt (1 tsp) and black pepper (½ tsp): Season generously, the pork needs it to balance the sweetness that develops in the tray.
• Rhubarb (300 g): Choose firm stalks with good color, they break down into a gorgeous tart-sweet sauce as they roast.
• Red onions (2): They soften and sweeten alongside the rhubarb, adding depth and a slight bite.
• Garlic (2 cloves) and fresh ginger (thumb-sized piece): Grate them finely so they melt into the glaze rather than sitting in chunks.
• Orange (1 whole): Both zest and juice brighten everything, cutting through the richness of the pork with citrus warmth.
• Honey or maple syrup (2 tbsp): This tempers the rhubarbs sharpness, but start with less if your rhubarb is mild.
• Ground coriander, fennel, cinnamon, smoked paprika, chili flakes: A spice blend that smells like a market in autumn, warm but never overwhelming.
• Fresh parsley or cilantro (3 tbsp): The fresh green finish that makes the whole plate come alive visually and in flavor.

Instructions

Get the oven ready:

Preheat to 200°C (400°F) and line your largest baking tray with parchment paper. This prevents sticking and makes cleanup so much easier later.

Season the pork:

Toss the pork slices in a bowl with olive oil, salt, pepper, and all the ground spices until every piece is coated. Arrange them on one side of the tray, giving them a little space to breathe.

Prepare the rhubarb mixture:

In another bowl, combine rhubarb, onion wedges, garlic, ginger, orange zest and juice, and honey, tossing until everything glistens. Spread this out beside the pork on the tray.

Roast and turn:

Slide the tray into the oven and roast for 35 minutes, flipping the pork and stirring the rhubarb mixture halfway through so everything cooks evenly. The kitchen will start to smell incredible around the 20-minute mark.

Finish with high heat:

Crank the oven up to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden and the rhubarb has caramelized into sticky, tangy goodness. Watch closely during this stage so nothing burns.

Rest and serve:

Let the pork rest for 5 minutes before slicing it against the grain. Pile everything onto a platter, spoon over the jammy rhubarb and onions, and scatter fresh herbs on top.

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One evening I served this with a big bowl of couscous and watched my kids, who usually avoid anything pink or vegetable-like, pile their plates high and go back for seconds. The sweet-tart glaze won them over completely, and I realized this dish had become one of those quiet family favorites that no one makes a fuss about but everyone hopes will appear again soon.

What to Serve Alongside

Roasted potatoes with a bit of rosemary soak up the rhubarb juices beautifully. A crisp green salad with a sharp vinaigrette cuts through the richness, and couscous or quinoa makes it feel like a complete, balanced meal. I have also served it with crusty bread for mopping up every last bit of that sticky, caramelized glaze.

Swaps and Adjustments

Chicken thighs work wonderfully in place of pork, just check they are cooked through before the final high-heat blast. If you cannot find rhubarb, try tart plums or even chunks of tart apple with a squeeze of lemon. A splash of balsamic vinegar before roasting adds a deeper, almost winey note that some people love.

Storage and Reheating

Leftovers keep well in the fridge for up to three days and taste even better the next day once the flavors have melded. Reheat gently in a low oven or on the stovetop with a splash of water to loosen the glaze. The pork can dry out if microwaved too aggressively, so I prefer the oven method.

• Let everything cool completely before transferring to an airtight container.
• Reheat at 160°C (325°F) for about 15 minutes, covered loosely with foil.
• Freeze individual portions if you want a quick weeknight meal later, it thaws and reheats beautifully.

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This traybake has become my go-to when I want something impressive but easy, proof that a few good ingredients and a hot oven can turn into something memorable. I hope it finds a spot in your rotation too.

Recipe Questions & Answers

→ Can I use a different cut of pork?

Yes, pork loin works well for a leaner option, or substitute with chicken thighs for similar cooking times and texture.

→ What if my rhubarb is very tart?

Add an extra tablespoon of honey or maple syrup to balance the tartness. Taste the rhubarb mixture before roasting and adjust sweetness to your preference.

→ Can I prepare this ahead of time?

You can marinate the pork and prepare the rhubarb mixture up to 4 hours ahead. Store separately in the refrigerator, then arrange on the tray and roast when ready.

→ What should I serve alongside this traybake?

Roasted potatoes, couscous, quinoa, or a crisp green salad all complement the rich flavors. Steamed rice or crusty bread also work well to soak up the juices.

→ How do I know when the pork is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 63°C (145°F). The pork should be golden on the outside and slightly pink inside, then rest for 5 minutes before slicing.

→ Can I add other vegetables to the tray?

Absolutely. Carrots, parsnips, or butternut squash work well. Cut them into similar-sized pieces so everything cooks evenly alongside the pork and rhubarb.