Save to Pinterest One Sunday last spring, I opened the fridge to find a bundle of bright pink rhubarb my neighbor had left on my doorstep. I had pork shoulder defrosting and no real plan, so I did what I always do when inspiration strikes: I cranked the oven and let instinct take over. The smell that filled the kitchen that afternoon, sweet and sharp and warm all at once, made me realize I'd stumbled onto something special. Now this traybake is my answer to busy weeks when I want something that feels like I actually cooked.
I made this for a small dinner party once, and my friend who claims she hates fruit with meat went back for seconds. She said the rhubarb didn't taste like fruit, it tasted like belonging. I'm not sure what she meant exactly, but I think about that every time I pull this tray from the oven. There's something about the way the spices soften the tartness and the honey deepens everything that just makes sense on the plate.
Ingredients
- Boneless pork shoulder or loin: Shoulder stays juicier and more forgiving if you overcook it slightly, but loin works beautifully if you keep an eye on the time.
- Rhubarb: Choose firm stalks with vibrant color and trim away any leaves, they're toxic and the stalks alone give you all the tartness you need.
- Red onions: They sweeten as they roast and their color bleeds into the juices, making everything look even more delicious.
- Fresh ginger: Grate it finely so it melts into the glaze instead of sitting in sharp little pockets.
- Orange zest and juice: The zest adds floral brightness, the juice brings acidity that balances the honey perfectly.
- Honey or maple syrup: Either works, but honey has a floral note that plays nicely with the fennel and coriander.
- Ground coriander and fennel: These two spices are the backbone of the dish, warm and slightly sweet without overpowering the pork.
- Smoked paprika: Just a hint adds depth and a whisper of smokiness that makes the whole tray feel more complex.
Instructions
- Preheat and Prep Your Tray:
- Set your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step matters more than you think, it keeps everything from sticking and makes cleanup almost too easy.
- Season the Pork:
- In a bowl, toss the pork slices with olive oil, salt, pepper, and all the ground spices until every piece is coated. Arrange them on one side of the tray, leaving space for the rhubarb mixture.
- Toss the Rhubarb and Aromatics:
- In another bowl, combine rhubarb, red onion wedges, garlic, ginger, orange zest and juice, and honey. Toss it all together until the rhubarb glistens, then spread it beside the pork on the tray.
- Roast and Turn:
- Slide the tray into the oven and roast for 35 minutes, turning the pork and stirring the rhubarb halfway through so everything cooks evenly. The kitchen will start to smell incredible around the 20-minute mark.
- Crank 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 the rhubarb edges are caramelized and jammy. Watch it closely during this stage so nothing burns.
- Rest and Serve:
- Let the pork rest for 5 minutes before slicing it, this keeps the juices inside instead of all over your cutting board. Pile everything onto a platter and scatter fresh parsley or cilantro over the top.
Save to Pinterest The first time I served this, my partner stood at the counter and ate his portion straight from the tray while it was still too hot. He said it reminded him of something his grandmother used to make, even though she never cooked anything remotely like this. I think that's the magic of a dish that balances sweet, savory, and a little bit of sharpness, it tastes like a memory even if it's brand new.
What to Serve Alongside
This traybake is rich and saucy enough that it needs something to soak up all those caramelized juices. I usually roast baby potatoes on a separate tray at the same time, tossed with olive oil and sea salt, or I make a quick batch of couscous with a little butter and lemon zest. A crisp green salad with a sharp vinaigrette cuts through the sweetness and makes the whole meal feel balanced. Sometimes I just tear up some crusty bread and call it done.
Choosing Your Pork Cut
Pork shoulder is fattier and more forgiving, it stays juicy even if you leave it in the oven a few extra minutes. Pork loin is leaner and cooks faster, so it's perfect if you're watching the clock, but you have to pull it out right on time or it dries out. I've made this with both and honestly, the shoulder wins for flavor and texture, but the loin is great when I'm trying to keep things a little lighter.
Making It Your Own
This recipe is endlessly adaptable once you understand the basic rhythm of it. Swap the pork for chicken thighs if that's what you have, they take about the same time and soak up the glaze beautifully. If rhubarb isn't in season, try chunks of tart apple or even plums, anything with a little acidity works. You can also add a splash of balsamic vinegar to the rhubarb mixture before roasting for extra depth, I do this when I'm feeling fancy.
- Try adding halved cherry tomatoes in the last 15 minutes for bursts of sweetness.
- A handful of toasted almonds or pistachios scattered on top adds crunch and richness.
- If you like heat, double the chili flakes or add a sliced fresh chili to the rhubarb mix.
Save to Pinterest This traybake has become one of those recipes I make without thinking, the kind where my hands know what to do before my brain catches up. I hope it finds a place in your rotation too.
Recipe FAQs
- → Can I use a different cut of pork?
Yes, pork loin or tenderloin work well. Chicken thighs are also an excellent substitute if you prefer poultry.
- → What if my rhubarb is very tart?
Adjust the honey or maple syrup to taste. Start with 2 tablespoons and add more if needed after tasting the mixture.
- → Can I prepare this ahead of time?
You can prep the ingredients and marinate the pork up to 4 hours ahead. Keep refrigerated and bring to room temperature before roasting.
- → What should I serve with this traybake?
Roasted potatoes, couscous, rice, or a crisp green salad pair beautifully. Crusty bread is also perfect for soaking up the juices.
- → How do I know when the pork is fully cooked?
The internal temperature should reach 63°C (145°F). The meat should be golden outside and slightly pink inside, with clear juices running when pierced.
- → Can I freeze leftovers?
Yes, store cooled leftovers in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven.