Pork Recipes: Tourtière, Rappie Pie and Braised Pork Loin

Two recipes for Acadian Day, and pork loin for the barbecue. You’ll find best quality local pork from one of the Nova Scotia farms on our CSA list.


1 lb local organic ground pork
1/2 cup water
1 Tbsp of salt
1/4 tsp each: summer savoury, cloves, celery seed, cinnamon
1/2 cup bread crumbs

Place all ingredients except bread crumbs in a pot and bring to a boil. Simmer for 20 minutes. Add bread crumbs and cool. Make double crust (see pastry recipe below). Fill and bake at 400°F until brown. Continue cooking at 350°F until the pastry is entirely cooked.


5 cups Speerville spelt flour
1 lb shortening/lard
2 tsp salt
1/4 tsp baking powder
2 dessert spoons of brown sugar
2 egg yolks
1 Tbsp white vinegar

Sift in all dry ingredients and cut in lard. In a measuring cup, slightly beat 2 egg yolks. Fill to 3/4 cup with cold water. Add 1 tablespoon of white vinegar. Add wet to dry ingredients by degrees. Divide dough into two balls and roll out each.


1.8 kg grated potato (rappie pie mix)
chopped onion to taste
large chicken pieces
24-30 cups hot water
salt pork

Cook the chicken by boiling it until it easily falls off the bone, remove skin. Boil it in chicken broth. (Include the cooked broth into cups of ‘water’ for yummy flavour!) Put salt pork pieces on the bottom on the cooking pan (to add flavour). Then add the grated potato pulp into a bowl/giant cooking pan and gradually add approximately 4 cups of water/broth at a time, stirring constantly. Add water to desired consistency. Throughout the process, add chicken pieces into the mixture along with onion. Once the final layer of potato mixture has been completed, place pieces of salt pork on the top. Bake pie in the oven at 350°F for approximately 1 1/2 hours or until golden and crispy on top.

Once cooked, use a little vinegar to add taste when you’re ready to eat it. You could also add molasses, ketchup or whatever you might like.


1 Tbsp vegetable oil
4 to 6 loin pork chops, 1” thick
2 leeks, white part only, cleaned and thinly sliced
2 cloves garlic, minced
1 tsp salt
1/2 tsp cracked black peppercorns
1/2 cup port wine, Madeira or orange juice
1/4 cup orange marmalade
1/2 cup dried cranberries

In a nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides, in batches, and transfer to slow cooker. Drain any fat. Reduce heat to medium. Add leeks to skillet and cook, stirring, until softened. Add garlic, salt and peppercorns and cook, stirring for 1 minute. Stir in port, marmalade and cranberries and bring to a boil. Pour mixture over pork. Cover and cook on low for 5 hours or on high for 2 1/2 hours, until pork is tender and just a hint of pink remains. Serve immediately.


1 small boneless pork loin roast (about 2 1/2 lb)

(Optional: Brine the roast in some water with lots of salt, brown sugar and pepper for a few hours in the fridge before cooking. This ensures this lean piece of meat stays tender.)

Brown roast in cast iron frying pan on all sides, in oil or bacon fat. After the roast is seared on all sides, add a splash or two of apple cider to the frying pan, and let simmer for a minute or two before popping it into the BBQ, which should be preheated to 350 degrees. After about 40 minutes, I took some of the liquid from the frying pan and mixed it with a raspberry jalapeno jelly I bought from Pat’s Preserves at the market, and then covered the meat with the glaze periodically until it was up to temperature – about an hour and 15 minutes.

A more accurate way of knowing if your meat is done is to use a meat thermometer. You want to cook this roast until it’s about 150 degrees or so, and then take it out of the oven to rest for at least 15 minutes before cutting. The temperature of the meat will continue to rise as it’s resting. This cut of meat tends to be very lean and can get pretty dry, especially if you skip the brining part – and cooking it this way ensures the center of the roast will stay a little pink. (If you don’t feel comfortable with pink pork – go ahead and cook until it’s 165 or 170 – this will give you well-done meat, and if you started off with good quality pork that you brined for a few hours, it should still be really juicy.)

Updated from posts originally published in 2010, 2011 and 2012

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