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John Barritt and Son, Bermuda’s foremost beverage producer is bringing on the joyful festivities this winter with Barritt’s Stone Ginger Beer. We’ve extolled the virtues of this traditional Bermudian drink before; it’s refreshing and spicy, and wonderful in the kitchen! Google “cooking with ginger beer” and you’ll be amazed by the diversity and wow factor of the recipes.

As our good friend, Bruce Barritt says, “Bubbly, tasty, full of spice, refreshing and exciting. When it hits your taste buds, mate, full flavour is igniting.”

Ginger Beer & Orange Marmalade Glazed Pork Loin



Shallowly score pork fat diagonally in a criss-cross pattern.

One 3 to 4-pound boneless pork loin roast
1 large onion, sliced
Whole cloves
1 cup orange marmalade
1/3 cup ginger beer
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons five spice powder
1 teaspoon grated fresh ginger
1/2 teaspoon Tabasco sauce
2 cloves garlic, minced


1. Pre-heat oven to 350°F.

2. Layer the onion slices in the bottom of a shallow baking pan. Place the pork loin roast, fat-side up, on top of the sliced onion. Lightly score fat diagonally in a criss-cross pattern. Insert whole cloves along diagonal intersecting points.

2. In a medium bowl, whisk together the marmalade, ginger beer, rice vinegar, soy sauce, five spice, ginger, Tabasco sauce, and minced garlic. Pour three-quarters of the marinade over the pork roast. Use the remaining marinade to baste the roast half way through cooking time.

3. Cook for 1 hour 20 minutes to 1 hour 40 minutes, or when an internal temperature of 145°-160° F is reached when using a meat thermometer. Remove from oven, and let roast rest for 5 minutes before carving. Drizzle with pan juices, if desired.