This Old South Coca-Cola pork loin has been a showstopper at family gatherings for as long as I can remember. I first tried a version of this roast at a church potluck where the aroma of caramelized sugar, tangy balsamic and savory soy filled the hall. I recreated and refined it at home, trading guesses and tweaks with relatives until the balance of sweet, salty, and tangy was just right. The result is a tender, flavorful roast with a glossy glaze that makes every slice an event.

I discovered that marinating the loin overnight with Coca-Cola and a handful of pantry staples softens the meat and infuses it with a mellow caramel note that pairs beautifully with a sharp tang from Dijon and balsamic. The texture is sliced, juicy pork with a thin, sticky crust where the glaze has caramelized. This recipe works for holiday dinners and relaxed Sunday suppers alike; it travels well, reheats beautifully, and reliably pleases both kids and adults.

Ingredients

• Soy sauce, 1/4 cup: Use full-flavor soy sauce like Kikkoman for umami and salt balance. If you need gluten-free, substitute tamari but expect a slightly different color and aroma.
• Coca-Cola, 1 cup + 2/3 cup for glaze: The original recipe calls for standard Coca-Cola; the acidity and sugar support both tenderizing and caramelization. Do not use diet soda.
• Dark brown sugar, 1/2 cup + 1 cup for glaze: Packed brown sugar adds molasses notes that deepen when reduced in the glaze. Light brown will work in a pinch but flavor is milder.
• Dijon mustard, 2 tablespoons: Gives a bright, sharp counterpoint to the sweet cola and sugar. Choose a smooth, robust Dijon like Maille.
• Oil, 3 tablespoons: Neutral oil such as canola or vegetable helps the marinade penetrate and prevents sticking during searing if you choose to brown first.
• Worcestershire sauce, 2 tablespoons: Adds savory depth and a slight vinegary tang; Lea & Perrins is a classic choice.
• Ketchup, 1/3 cup: Provides body, tomato sweetness, and acts as a glaze base along with the brown sugar and cola.
• Garlic, 2 cloves minced: Fresh garlic is aromatic; use a garlic press for even distribution in the marinade.
• Dry mustard, 1 tablespoon: Boosts the mustard flavor without adding liquid; it helps thicken the glaze too.
• Balsamic vinegar, 2 tablespoons + 1/3 cup for glaze: The balsamic gives pleasant acidity and a fruity note that balances the sweetness of the cola and brown sugar.
• Ginger, 1 teaspoon (ground or freshly grated): Adds a warm, spicy lift; fresh grated ginger gives a brighter note than ground.
• Thyme, 1 teaspoon crushed: Dried thyme or a few sprigs of fresh thyme tucked into the roast lend herbal complexity.
• Pork loin roast, 5 pounds boned and rolled: Choose a boneless, rolled loin for even cooking and easy slicing; ask your butcher to remove the silver skin and tie it snugly.
• Sea salt and fresh ground pepper: Season generously before roasting; finishing with coarse salt after slicing brightens the flavors.

Instructions

Make the marinade: In a large mixing bowl whisk together 1/4 cup soy sauce, 1 cup Coca-Cola, 1/2 cup dark brown sugar, 2 tablespoons Dijon mustard, 3 tablespoons oil, 2 tablespoons Worcestershire sauce, 1/3 cup ketchup, 2 minced garlic cloves, 1 tablespoon dry mustard, 2 tablespoons balsamic vinegar, 1 teaspoon ginger, and 1 teaspoon crushed thyme. Stir until sugar is dissolved and flavors are evenly combined. Marinate the roast: Place the 5-pound boned and rolled pork loin in a heavy-duty zip-top bag and pour in the marinade. Seal tightly, press out excess air, and place in a bowl in the refrigerator. Marinate for 24 hours or overnight, turning the bag every few hours so the liquid covers all sides for even flavor absorption. Preheat and prepare to roast: Preheat the oven to 325 degrees F. Remove the roast from the bag, pat dry with paper towels to help the glaze stick, and discard the used marinade. Place the roast fat side up on a rack set inside a roasting pan. Insert a meat thermometer probe into the thickest part of the roast. Do not add water or cover the roast. Roast low and slow: Roast in the preheated oven until the internal temperature reaches 175 degrees F. Plan on roughly 30 to 40 minutes per pound; a 5-pound roast will take approximately 2 1/2 to 3 hours. Watching the thermometer is crucial, as ovens vary; start checking internal temperature at about 2 hours to avoid overcooking. Make the glaze: While the roast nears doneness, combine 1 cup brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon dry mustard, 2 tablespoons butter, 1/3 cup balsamic vinegar, and 2/3 cup Coca-Cola in a small saucepan. Bring to a simmer over medium heat and stir constantly until the mixture thickens and the cornstarch is fully cooked, about 3 to 5 minutes. Reduce heat to low to keep warm. Glaze and finish roasting: During the last 30 minutes of cooking, brush the glaze over the roast every 8 to 10 minutes so it builds a glossy, caramelized crust. Watch closely during the final 10 minutes so the sugars do not burn; if the glaze darkens too quickly, tent loosely with foil while maintaining the basting schedule. Rest and slice: Remove the roast from the oven and transfer to a platter. Tent with foil and rest for 15 minutes to redistribute juices. Slice across the grain into 1/4-inch slices, season with a pinch of sea salt and fresh ground pepper, and serve with reserved warm glaze.

Storage Tips

Cool leftover slices to room temperature no longer than two hours after cooking. Store in a shallow airtight container with a piece of paper towel to absorb excess moisture and keep in the refrigerator for 3 to 4 days. For longer storage, freeze slices in vacuum-sealed bags or freezer-safe containers for up to 3 months; label with the date. Reheat gently in a 325 degrees F oven with a splash of chicken stock or reserved glaze to keep slices moist, or reheat in a covered skillet over low heat.

Ingredient Substitutions

If you need a gluten-free version, swap soy sauce for tamari and confirm your Worcestershire is gluten-free. For dairy-free, omit the butter in the glaze and replace it with 1 tablespoon neutral oil. If you prefer less sweetness, reduce the brown sugar by 1/4 cup in the marinade and 1/4 cup in the glaze; use cola sparingly or substitute with unsweetened orange juice for a different citrus profile. For extra heat, add 1/2 teaspoon cayenne to the glaze.

Serving Suggestions

Serve slices with simple sides like buttered green beans, mashed sweet potatoes, or a crisp slaw to cut through the richness. For a Southern-style plate, add collard greens and cornbread. A spoonful of the warmed glaze over each slice makes for an impressive presentation. Garnish with fresh thyme sprigs and a light sprinkle of flaky sea salt just before serving.

Cultural Background

The idea of using cola in savory cooking is rooted in Southern American traditions where sweet sodas and pantry staples were blended into sauces and glazes. Coca-Cola became a popular cook’s ingredient in the 20th century for both its sweetness and acidity, and this version reflects old-school resourcefulness—transforming shelf-stable items into a complex sauce that mimics molasses-based glazes found in classic regional barbecue.

Seasonal Adaptations

In summer, serve this roast alongside grilled seasonal vegetables and a cold slaw for a lighter meal. In colder months, pair it with roasted root vegetables and braised greens. For holiday celebrations, add roasted apples to the pan in the last hour for a caramelized fruit accompaniment. Swap balsamic for red wine vinegar in a pinch to adjust the acidity profile seasonally.

Meal Prep Tips

Slice the roast and portion into meal-sized containers for lunches or dinners. Keep the glaze separate and reheat portions in a skillet for 3 to 4 minutes, spooning glaze over the meat to refresh the shine and flavor. For efficient prep, make the glaze two days ahead and refrigerate; gently rewarm before using.

This Coca-Cola pork loin brings nostalgia, practicality, and bold flavors to your table. Whether you’re feeding a crowd or prepping meals for the week, this roast rewards patience and a mindful hand with the glaze. Try it once and it may become a new family favorite.