Pork and Aromatic Rhubarb Traybake

The smell of ginger and orange mingling with roasting pork is what brought my neighbor to my door one Sunday evening. She thought I was hosting a dinner party. I wasn't, just experimenting with rhubarb I'd bought impulsively at the farmers market, unsure what to do with those vivid pink stalks. That traybake became my answer to midweek exhaustion and weekend guests alike, a dish that sounds fancy but asks very little of you beyond chopping and waiting.

I first made this for my sister after she mentioned she was bored of chicken. She's skeptical of anything involving fruit with meat, but one bite of that sticky, spiced rhubarb alongside tender pork and she went quiet in the best way. Now she requests it every time she visits, and I've stopped offering alternatives.

Ingredients

• Boneless pork shoulder or loin (800 g): Shoulder stays juicier and more forgiving if you slightly overcook it, but loin works beautifully if you prefer leaner meat.
• Olive oil (1 tbsp): Just enough to help the spices cling to the pork and encourage browning without making anything greasy.
• Sea salt (1 tsp) and black pepper (½ tsp): Simple seasoning that lets the aromatics shine without competing.
• Rhubarb (300 g): Choose firm, bright stalks and trim away any leaves, they're toxic and the stalks alone bring all the tangy magic you need.
• Red onions (2): They sweeten as they roast and their color looks stunning against the pink rhubarb.
• Garlic cloves (2, minced): Freshly minced garlic mellows beautifully in the oven and adds a warm, savory backbone.
• Fresh ginger (thumb-sized piece, grated): Grating releases more juice and flavor than chopping, and it distributes evenly through the rhubarb mixture.
• Orange (zest and juice): Brightens everything and balances the earthiness of the spices with a sunny, citrus lift.
• Honey or maple syrup (2 tbsp): A little sweetness tames the rhubarb's tartness and helps it caramelize into a glossy coating.
• Ground coriander (1 tsp): Adds a lemony, floral note that pairs surprisingly well with both pork and rhubarb.
• Ground fennel (1 tsp): Brings a subtle anise sweetness that feels warm and comforting without being overpowering.
• Ground cinnamon (½ tsp): Just a hint adds warmth and rounds out the spice blend beautifully.
• Smoked paprika (½ tsp): Gives a gentle smoky depth that makes the whole tray taste like it spent time over a grill.
• Chili flakes (¼ tsp, optional): A tiny kick of heat that wakes up your palate, but totally optional if you prefer it mild.
• Fresh parsley or cilantro (3 tbsp, chopped): A fresh, herby finish that cuts through the richness and makes the plate look vibrant and alive.

Instructions

Get the oven ready:

Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper to save yourself scrubbing later. Make sure the tray is big enough that everything can spread out without crowding.

Season the pork:

In a bowl, toss the pork slices with olive oil, salt, pepper, coriander, fennel, cinnamon, smoked paprika, and chili flakes until every piece is coated in fragrant spices. Arrange them on one side of the tray, leaving room for the rhubarb mixture.

Prepare the rhubarb and aromatics:

In another bowl, combine rhubarb, red onions, garlic, ginger, orange zest and juice, and honey, tossing everything together until the rhubarb glistens. Spread the mixture out on the tray beside the pork, keeping things relatively separate so the pork can brown.

Roast and turn:

Roast for 35 minutes, turning the pork slices and stirring the rhubarb mixture halfway through so everything cooks evenly and starts to caramelize. The kitchen will start smelling incredible around the 20-minute mark.

Crank up the heat:

Increase the oven temperature to 220°C (430°F) and roast for another 10 to 15 minutes until the pork is golden and cooked through and the rhubarb is tender and sticky. Watch closely during this final blast so nothing burns.

Rest and serve:

Let the pork rest for 5 minutes before slicing it against the grain. Pile everything onto a platter, drizzle over any pan juices, and scatter fresh herbs on top for color and brightness.

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There's something about pulling this tray out of the oven, all golden and glossy and smelling like a spice market, that makes even a Tuesday feel special. My partner once said it tastes like the kind of meal you'd remember years later, and I think about that every time I make it now.

What to Serve Alongside

I like this with roasted potatoes tossed in olive oil and sea salt, their crispy edges soaking up the sweet rhubarb juices. Couscous is another favorite, light and fluffy, perfect for catching every drop of that sticky glaze. A crisp green salad with lemon dressing cuts through the richness and makes the whole plate feel balanced and complete.

Swaps and Adjustments

If pork isn't your thing, chicken thighs work beautifully here and cook in roughly the same time. I've also added a splash of balsamic vinegar to the rhubarb mixture before roasting, which deepens the tanginess and adds a subtle complexity. For a sweeter finish, use maple syrup instead of honey, it brings a gentle, almost smoky sweetness that pairs wonderfully with the spices.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat beautifully in a hot oven or even a skillet. I've eaten this cold, straight from the container, and it's still delicious, the flavors meld and deepen overnight. If you're reheating, add a splash of water or orange juice to the tray to keep everything moist and prevent the pork from drying out.

• Store pork and rhubarb together so the juices keep everything tender and flavorful.
• Reheat gently at 180°C (350°F) for about 10 minutes, covered with foil to trap steam.
• Garnish with fresh herbs again after reheating to bring back that bright, just-cooked feel.

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This traybake has become one of those recipes I make without thinking, the kind that feels like a small celebration even on the most ordinary nights. I hope it brings the same warmth and ease to your table.

Recipe FAQs

→ Can I use pork loin instead of pork shoulder?

Yes, pork loin works well but may cook slightly faster than shoulder. Check for doneness at 35 minutes to avoid overcooking, as loin is leaner and can dry out more easily.

→ What can I substitute for rhubarb?

Try using tart apples, fresh cranberries, or a mix of plums and apricots. These fruits provide similar acidity and pair beautifully with pork and warming spices.

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

Use a meat thermometer to check the internal temperature, which should reach 63°C (145°F) for medium or 71°C (160°F) for well-done. The meat should be slightly firm and juices should run clear.

→ Can I prepare this traybake ahead of time?

You can marinate the pork and prepare the rhubarb mixture up to 4 hours in advance. Keep refrigerated separately, then arrange on the tray and roast when ready to cook.

→ What sides pair best with this dish?

Roasted potatoes, buttery couscous, or creamy polenta complement the sweet-savory flavors beautifully. A crisp green salad or steamed green beans add freshness and balance.

→ Can I use chicken instead of pork?

Absolutely! Boneless chicken thighs work perfectly and may require slightly less cooking time. Check for an internal temperature of 74°C (165°F) to ensure they're fully cooked.