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I don’t know about you, but I grew up in a house where a pork roast meant something special was happening—a birthday, Sunday supper, or just one of those random “let’s spoil ourselves” days in the middle of the week. But once I discovered my Aunt Tilda’s Old South Coca-Cola Pork Loin (yes, the secret ingredient is exactly what you think), it became the showstopper for every family get-together or potluck. I mean, who can say no to that sweet, tangy glaze?
The real magic is how the Coke, brown sugar, and a hit of balsamic all cozy up together to make the pork taste outrageously rich and juicy. Trust me, the only hard part is not sneaking the leftover sauce straight from the pan with a spoon. And yes, I absolutely have. (Don’t worry—I won’t tell if you do too, ha!)
Why You’ll Love This Recipe
- Sweet and Tangy Marinade: Coca-Cola’s magic with the pork turns out this can’t-stop-eating-it balance of caramel-y sweetness and mellow tang. Kind of makes you want to lick the pan.
- Tender and Juicy: All those hours marinating = next-level tenderness. This pork practically melts when you cut it, and it’s never, ever dry.
- Caramelized Glaze: It’s seriously stunning coming out of the oven with that deep brown shine. This is the dish that makes people ask, “Wait, how did you do THAT?”
- No-Fuss Impressive: It looks (and tastes) fancy, but really—there’s no need for chef skills. Just a little mixing, marinating, and roasting, and you’ll look like a kitchen superstar.
Key Ingredients
If you’ve got soda in the pantry and a decent hunk of pork, you’re halfway there. Everything else is mostly staple stuff, and I’ve got tips for easy swaps if you need to improvise.
For the Marinade
- Coca-Cola: Don’t skip it—diet soda just doesn’t tenderize or caramelize the same way.
- Soy Sauce: Brings that savory backbone. Tamari or coconut aminos work if you’re gluten-free.
- Dark Brown Sugar: The darker, the gooier, the better. Light brown sugar or even honey will do in a pinch.
- Dijon Mustard: For that sneaky little tang. Yellow mustard? Sure, it works.
- Garlic: Fresh is best, but powder’s okay if you forgot to buy a bulb.
- Balsamic Vinegar: Adds a touch of fancy, but apple cider vinegar gives you a solid backup.
For the Coca-Cola Sauce
- Butter: Why yes, this sauce absolutely needs butter.
- Brown Sugar: More sweet caramel notes for a glossy finish.
- Dry Mustard & Balsamic Vinegar: They play up that tang in the best way. Can’t hurt to sneak in a little extra Dijon, either.
Complete list of ingredients with quantities and instructions is in the printable recipe card below.
Step-by-Step Instructions
Step 1: Prepare the Marinade
Mix Up Your Marinade: Whisk those marinade goodies all together—Cola, soy sauce, brown sugar, Dijon, garlic, balsamic, and a splash of Worcestershire. I usually just dump everything into a big mixing bowl. Smells wild but trust me—it’s good.
Pork Loin Time: Grab your pork roast (I love a 3 or 4-pounder for family dinners). Pop it into a big zip-top bag or a glass dish. Pour the marinade right over, seal it up, and give it a little massage (don’t go wild, but make sure it’s coated). Refrigerate for at least 24 hours. Overnight really is worth it—your patience pays off!
Tip: Every time you open the fridge, flip the bag so every inch gets the love.
Step 2: Roast the Pork Loin
Get Your Oven Ready: Heat things to 325°F (I’ve found it’s the sweet spot for juicy pork, never dry).
Pork Prep: Hoist the roast out and pat it dry (not wringing wet, just not dripping). Pop it on a roasting rack if you’ve got one—fancier than it sounds, it just means the bottom won’t steam itself soggy. Fat side up! That fat will self-baste as it roasts, giving you all the flavor.
Thermometer: I’m obsessed with my meat thermometer for this. Poke it in the thickest bit (but not right next to bone). This gets you pork that’s done, not tough.
Let It Roast: Rule of thumb is about 30-40 minutes per pound. You’re looking for 175°F inside. I start checking early—nobody wants dried-out roast, right?
Step 3: Make the Coca-Cola Sauce
Sauce Simmer: While the pork’s in the oven, combine Coke, brown sugar, ketchup, mustard, Worcestershire, and a little extra vinegar in a saucepan. Bring it to a happy bubble over medium heat, then let it simmer 10-15 minutes. Stir occasionally so nothing scorches. It’s done when it’s shiny, thickened, and kind of irresistible.
Step 4: Glaze and Rest
Glaze Time: With about 30 minutes remaining, start brushing that sauce all over the pork. This is where the magic happens and you get that jaw-dropping glossy finish.
Rest Up: Once it hits temp, pull the roast out. Tent it with foil and let it sit for 15 minutes. Juices are just settling in for that “wow, how is this so moist?!” bite.
Step 5: Slice and Serve
Slicing: Grab your sharpest knife and cut into ½-inch thick slices (or thinner, but my crew likes ’em hearty). Always slice against the grain for maximum tenderness. Trust me—it makes a difference.
Plate and Sauce: Arrange those gorgeous slices on your prettiest platter. Drizzle with warm sauce and serve the rest on the side, because everyone always wants extra!
Serving Suggestions
This pork roast is pure comfort and ridiculously versatile. Some of our favorite pairings:
- Creamy Mashed Potatoes: Let all that saucy goodness mingle on your plate—gravy is totally optional.
- Roasted Veggies: Brussels sprouts, carrots, and parsnips add a pop of color and a caramelized bite.
- Southern Biscuits: Fluffy biscuits soak up every last bit of sauce—no plates licked necessary (but I won’t judge).
- Rice Pilaf: Keeps things lighter but still soaks up the sauce (a lifesaver if you’re serving a crowd).
I love this with sweet tea for old-school Southern vibes, or even a crisp Sauvignon Blanc if you’re feeling a little fancy.
Storage Tips
If you’re lucky enough to have leftovers, stash them in an airtight container for up to three days in the fridge. Reheat gently (oven or microwave, but don’t zap it too long or it’ll dry). If you want to geek out with meal prep, wrap slices tightly in plastic, then foil, and freeze for up to two months. Thaw in the fridge before reheating for best results.
Oh, and you can totally make the marinade or even the sauce a day ahead—it keeps just fine and makes dinner a breeze when friends come over unexpected.
Variations
- Spicy Twist: Add cayenne or a few dashes of hot sauce to the sauce for sweet-heat magic. I do half and half if I’ve got spice lovers and spice avoiders at the table.
- Herb It Up: Toss in fresh rosemary or thyme with your marinade for an earthy touch that always smells like Sunday dinner.
- Smoky Flavor: A little liquid smoke or smoked paprika in the sauce gives you barbecue vibes without firing up the grill.
- Orange Twist: Want it citrusy? Replace half the Coke with fresh orange juice—it’s super refreshing and perfect for summer gatherings.
Conclusion
If you’re searching for that one dish to wow your family or break out at your next party, give this Southern classic a spin. The sweet Coca-Cola caramelizes like a dream, the pork stays juicy all the way through, and—most importantly—everybody sneaks back for a second helping. I hope this brings as much joy to your table as it has to mine over the years. If you try it, I’d love to hear how it goes—leave me a comment or tell me what fun spin you added! (And if you find yourself eating the leftover sauce with a spoon at midnight, you’ve got good company here.)
nullFAQ
Can I use Diet Coke or another cola instead of regular Coca-Cola?
How do I know when the pork is done if I don’t have a meat thermometer?
My sauce isn’t thickening up – what am I doing wrong?
How should I reheat leftover pork without drying it out?
What are some creative ways to use up the leftover pork?
Old South Coca-Cola Pork Loin
Ingredients
- 1/4 cup soy sauce
- 1 cup Coca-Cola
- 1/2 cup dark brown sugar
- 2 tbsp Dijon mustard
- 3 tbsp oil
- 2 tbsp Worcestershire sauce
- 1/3 cup ketchup
- 2 cloves garlic minced
- 1 tbsp dry mustard
- 2 tbsp balsamic vinegar
- 1 tsp ginger
- 1 tsp crushed thyme
- 5 pounds pork loin roast boned
- 1 cup brown sugar for sauce
- 1 tbsp cornstarch for sauce
- 2 tbsp butter for sauce
- 1/3 cup balsamic vinegar for sauce
- 2/3 cup Coca-Cola for sauce
- Sea salt and fresh ground pepper to taste
Instructions
- Combine all marinade ingredients in a bowl. Place the pork loin in a resealable bag, pour the marinade over it, and refrigerate for at least 24 hours, turning occasionally.
- Preheat the oven to 325°F (165°C). Remove the pork loin from the marinade and pat dry. Place on a roasting rack in a pan, fat side up.
- Roast uncovered for 30-40 minutes per pound, or until an internal temperature of 175°F (80°C) is reached. Begin glazing during the last 30 minutes.
- Combine sauce ingredients in a saucepan and simmer for 10-15 minutes, stirring frequently, until thickened.
- Let the pork rest for 15 minutes before slicing. Serve slices drizzled with Coca-Cola sauce.
