Save The smell hit me first, a sharp sweetness cutting through the savory warmth of roasting pork. I'd bought too much rhubarb at the market and was determined not to let it wilt in the fridge. Pairing it with pork felt risky, but the moment those caramelized edges met the spiced meat, I knew I'd stumbled onto something special. It's the kind of dish that makes you look like you planned it all along, even when you were just winging it with what you had on hand.
I made this for a small dinner party on a rainy April evening, and everyone kept asking what the secret ingredient was. When I said rhubarb, there were a few skeptical faces, but after the first bite, the conversation shifted to recipe requests. One friend even took a photo of the tray before we served it, golden pork nestled among sticky, roasted rhubarb and soft onion wedges. It's become my go-to when I want to impress without spending all day in the kitchen.
Ingredients
- Boneless pork shoulder or loin: Shoulder stays juicier and more forgiving, but loin works if you prefer leaner meat, just watch it closely so it doesn't dry out.
- Rhubarb: Choose firm, bright stalks and trim away any leaves, which are toxic, the tartness mellows beautifully as it roasts and caramelizes.
- Red onions: They add a subtle sweetness and hold their shape better than yellow onions, plus they look gorgeous on the plate.
- Fresh ginger: Grating it releases oils that infuse the whole tray, use a spoon to peel it quickly and avoid waste.
- Orange zest and juice: This brightens everything and helps the honey coat the rhubarb, zest it before juicing to make life easier.
- Honey or maple syrup: A little sweetness balances the rhubarb's tang, taste your rhubarb first and adjust if it's especially sour.
- Ground coriander, fennel, cinnamon, smoked paprika: These warm spices create a fragrant crust on the pork and tie all the flavors together without overpowering.
- Fresh parsley or cilantro: A handful of fresh herbs at the end adds color and a bright, grassy note that cuts through the richness.
Instructions
- Prep the oven and tray:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This prevents sticking and makes cleanup a breeze.
- Season the pork:
- Toss the pork slices in a bowl with olive oil, salt, pepper, and all the spices until every piece is coated. Arrange them on one side of the tray, leaving space for the rhubarb mixture.
- Prepare the rhubarb mix:
- In another bowl, combine rhubarb, red onion wedges, garlic, ginger, orange zest, orange juice, and honey, tossing until everything glistens. Spread this out beside the pork on the tray.
- First roast:
- 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.
- Finish at 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 is tender and caramelized at the edges. Watch it closely so nothing burns.
- Rest and serve:
- Let the pork rest for 5 minutes before slicing, then pile everything onto a platter and scatter fresh herbs over the top. Serve it family-style and let everyone dig in.
Save The first time I plated this, I realized how much a dish can change the mood of a meal. It arrived at the table looking vibrant and abundant, and suddenly everyone was leaning in, asking questions, trading bites. Food like this doesn't just feed people, it starts conversations and creates little moments you remember long after the plates are cleared.
Serving Suggestions
I love serving this with roasted baby potatoes tossed in olive oil and sea salt, their crispy edges soak up the sweet, tangy juices from the rhubarb. Couscous is another great option, light and fluffy, it balances the richness of the pork without competing for attention. A simple green salad with a lemon vinaigrette cuts through everything beautifully and adds a fresh, crisp contrast to the warm, caramelized flavors on the tray.
Substitutions and Variations
If pork isn't your thing, boneless chicken thighs work wonderfully here, they stay moist and soak up the spices just as well. For a vegetarian twist, try thick slices of halloumi or firm tofu, adjusting the roasting time so they get golden without drying out. A splash of balsamic vinegar before roasting adds a deep, tangy complexity that pairs especially well if you're using chicken or want an extra layer of flavor.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. Reheat gently in a low oven or on the stovetop with a splash of water or broth to keep everything moist. I've even shredded leftover pork and tossed it with the rhubarb mixture into grain bowls for quick lunches, it's just as delicious the second time around.
- Freeze cooled portions in freezer-safe containers for up to two months, thaw overnight in the fridge before reheating.
- If reheating from frozen, let it come to room temperature first or use a low oven to avoid drying out the pork.
- The rhubarb can get a bit softer after freezing, but the flavor stays bright and the texture is still lovely.
Save This traybake has earned a permanent spot in my weeknight rotation because it delivers so much flavor with so little fuss. Once you try it, you'll understand why rhubarb and pork belong together.
Recipe Questions & Answers
- → Can I use a different cut of pork?
Yes, pork loin or tenderloin work well. You can also substitute with chicken thighs for a lighter option. Adjust cooking time based on thickness.
- → What if I can't find fresh rhubarb?
Frozen rhubarb works in a pinch. Thaw and drain excess moisture before using. Fresh rhubarb provides the best texture and caramelization.
- → How do I know when the pork is fully cooked?
Use a meat thermometer to check for an internal temperature of 63°C (145°F). The pork should be golden on the outside and slightly pink but cooked through inside.
- → Can I prepare this ahead of time?
You can prep the pork marinade and rhubarb mixture up to 4 hours ahead. Store separately in the refrigerator, then assemble and roast when ready to cook.
- → What should I serve with this traybake?
Roasted potatoes, couscous, or quinoa complement the dish beautifully. A crisp green salad or steamed green beans add freshness and balance the rich flavors.
- → Is this dish spicy?
The chili flakes are optional and provide mild heat. The warming spices like cinnamon and coriander add depth without significant spiciness. Adjust to your preference.