Old South Coca‑Cola Pork Loin Recipe
A recipe that blends Southern charm with bold flavors: Coca‑Cola gives sweetness & caramelization, soy sauce or mustard adds depth, garlic & vinegars bring tang, and the slow roasting ensures juicy pork with sticky glaze.
What to Expect
Sweet, tangy, slightly caramelized pork outside; tender, juicy meat inside.
A sauce/glaze that complements with sticky sweetness & umami.
Probably enough for ~6 people (depending on sides).
Ingredients
Here are the ingredients, with optional extras. Quantities given for a ~5 lb (≈ 2.2‑2.5 kg) pork loin roast. You can scale up/down proportionally.
For the Marinade / Roast
Ingredient Amount Notes / Purpose
Pork loin roast, boned ~ 5 lb (≈ 2.2‑2.5 kg) Lean cut; works well. If smaller, adjust cooking time.
Coca‑Cola (regular, not diet) 1 cup (≈ 240 ml) Sweetness, flavor, tenderizer.
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Soy sauce ¼ cup (≈ 60 ml) Umami, salt balance.
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Dark brown sugar ½ cup (≈ 100‑110 g) Sweet and gives depth.
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Dijon mustard 2 Tbsp Tang, bite.
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Oil (vegetable or olive) 3 Tbsp Helps coat roast, aids in searing.
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Worcestershire sauce 2 Tbsp Adds savory / smoky complexity.
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Ketchup 1/3 cup Thickens marinade; sweetness + tomato flavor.
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Dry mustard (powder) 1 Tbsp Adds mustard flavor without extra moisture.
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Garlic, minced 2 cloves (or more) Garlic aroma & flavor boost.
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Ginger (ground or fresh) 1 tsp Bright spice note. Optional but nice.
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Balsamic vinegar 2 Tbsp Adds acidity and depth.
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Thyme, crushed or dried 1 tsp Herbal note. Optional.
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Salt & black pepper To taste Use moderately since soy sauce and sugar are strong flavors.
For the Glaze / Sauce
Ingredient Amount Notes
Coca‑Cola 2/3 cup For the glaze base.
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Brown sugar 1 cup For thick, sticky glaze.
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Balsamic vinegar 1/3 cup Adds acid to cut sweetness.
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Butter 2 Tbsp Adds richness and shine.
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Dry mustard ½ tsp Flavor lift.
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Cornstarch (slurry) 1 Tbsp To thicken glaze. Optional but helps.
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Salt & pepper To taste Adjust after glaze is reduced.
Equipment & Tools
Roasting pan, preferably with rack
Large resealable plastic bag or dish for marinating
Saucepan for glaze
Meat thermometer (very helpful)
Aluminum foil
Sharp knife for slicing
Timing & Overview
Phase Approx Time
Prep & marinade Minimum 4 hours, preferably overnight (12‑24 hrs)
Oven preheating & sear (if doing sear) 10‑15 minutes
Roasting time ~30‑40 minutes per pound at ~325°F (≈ 160‑175°C) (for 5 lb roast, ~2½‑3 hrs)
Glaze making / Basting during last portion Last ~30 minutes
Resting 10‑15 minutes before slicing
Step‑by‑Step Method
Here’s how to do it start to finish.
Step 1: Marinate
Whisk together all the marinade ingredients (Coca‑Cola, soy sauce, brown sugar, Dijon mustard, oil, Worcestershire, ketchup, dry mustard, garlic, ginger, balsamic vinegar, thyme, salt & pepper).
Place pork loin in a large resealable bag or a dish. Pour the marinade over so it’s well coated.
Seal and refrigerate. Marinate at least 4 hours, but best if overnight (12‑24 hours). Turn bag or flip in dish occasionally so all sides soak well.
Step 2: Preheat & Prepare
Remove pork from fridge about 30 minutes before cooking so it comes closer to room temp — helps cooking more evenly.
Preheat oven to about 325°F (≈ 160‑165°C). Some versions do 350°F; for larger roast or slower cook, 325‑325 works better to keep meat juicy.
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If you like, briefly sear the pork in a hot skillet with a bit of oil to get a brown crust: 2‑3 minutes per side. This step adds flavor but is optional.
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Step 3: Roast
Place pork loin, fat side up, on a roasting rack in a roasting pan. Reserve extra marinade if you want to baste or use for glaze.
Roast in preheated oven. Use approximate time: for 5 lb roast, about 2½‑3 hours. Or follow meat thermometer: roast until internal temp reaches ~ 145‑150°F (≈ 63‑66°C) for safe cooked but still juicy. Some recipes aim for higher (~175°F) for a more "fall apart" texture.
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During roasting, in the last 30 minutes, you begin glazing / basting: use reserved marinade or the glaze sauce (or both) every 15‑20 minutes so the outside builds that sticky, caramelized crust. Remove foil (if used) in final part so glaze can caramelize.
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Step 4: Make the Glaze
While roast is cooking (or around the last hour), prepare the glaze: In a saucepan over medium heat, combine Coca‑Cola, brown sugar, balsamic vinegar, butter, dry mustard, corn starch (slurry if needed). Bring to a simmer, whisking constantly until sugar dissolves and sauce thickens and becomes shiny. Adjust salt & pepper. If too thick, thin with a bit of water or extra Coke; if too thin, continue reducing.
Step 5: Finish & Rest
Once meat is done (desired internal temp reached), remove pork loin from oven. Transfer to a platter and tent loosely with foil. Let rest 10‑15 minutes. Resting is essential—juices redistribute, meat is more tender.
Slice against the grain into medallions (≈ ½‑inch slices or whatever you prefer).
Serve slices drizzled with glaze sauce. You can also spoon extra glaze around or serve on side.
Tips & Tricks
Don’t skip the marinate time — the longer the meat soaks, the better the flavor and tenderness.
Pat dry before roasting / searing — removes excess moisture so you get better crust.
Sear over high heat (if you decide to do it) for color and flavor.
Use a meat thermometer — lean cut like loin easily overcooks and dries. Target internal temp carefully.
Basting / glazing frequently toward the end helps build that caramelized crust without burning.
Use regular Coca‑Cola, not diet or sugar‑free — sugar is needed for caramelization; diet versions won’t crisp or color the same.
Low & slow vs. higher heat: Lower oven temp helps more even cooking and moist meat; higher may speed but risks dryness.
Rest well: always rest meat before slicing so juices don’t run out.
Variations & Flavor Twists
You can tweak this recipe in many ways to suit your taste or make it your own.
Spicy kick: Add red pepper flakes, cayenne, or chipotle powder to the marinade or glaze.
Herbal infusion: Use fresh rosemary, thyme, sage under the roast or in marinade.
Citrus twist: A splash of orange juice or zest in marinade or glaze adds brightness.
Smoky note: Use smoked paprika or add a small amount of liquid smoke.
Different acids: Swap balsamic for apple cider vinegar or even a bit of cider.
Slow cooker version: After searing, place in crockpot with marinade; cook low for 6‑8 hours. Then reduce some sauce to thicken and glaze.
Grill/BBQ finish: After roasting, you could finish on grill for a few minutes to get char/BBQ flavor glaze.
Common Mistakes & How to Avoid Them
Issue Likely Cause Solution
Dry / tough pork loin Overcooked / too high temp; insufficient fat; not enough resting time Use thermometer; cook to just right temp; rest before slicing; choose a loin with some fat; sear & baste.
Glaze burns / gets bitter Sugar in Coke or brown sugar burned; oven too hot; glaze left too long without attention Monitor during glazing; remove foil; adjust oven temp; baste in last part; keep glaze simmering but not scorching.
Flavor flat / bland Marinade too short; not enough seasoning; sauce too thin Marinate longer; adjust salt-sweet‑acid ratio; reduce glaze; add more garlic/herbs.
Sauce too runny or too thick Incorrect cornstarch amount; glaze not reduced properly; wrong ratio sugar/liquid Use measured cornstarch; simmer until reduced; adjust by adding more liquid or more sugar if needed.
Uneven cooking (pink inside, outside overdone) Temperature not even; roast too thick; oven hot with no rest Bring roast to room temp before cooking; use consistent thickness; oven preheated; use rack; use thermometer.
Serving Suggestions & Side Pairings
Mashed potatoes (classic) or creamy mashed sweet potatoes.
Roasted or sautéed seasonal vegetables (green beans, carrots, Brussels sprouts).
A fresh salad with vinegary dressing to cut through richness.
Cornbread, biscuits or rolls to mop up glaze.
Apple sauce or apples halves roasted – Southern flavors go well together.
Full Example: “You‑Can’t‑Miss” Version
Here is a complete version you can follow exactly in your kitchen.
Old South Coca‑Cola Pork Loin — Recipe for ~6 servings
Ingredients:
5 lb (≈ 2.3 kg) pork loin roast, boned
Marinade:
• 1 cup Coca‑Cola (regular)
• ¼ cup soy sauce
• ½ cup dark brown sugar
• 2 Tbsp Dijon mustard
• 3 Tbsp vegetable or olive oil
• 2 Tbsp Worcestershire sauce
• 1/3 cup ketchup
• 1 Tbsp dry mustard
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 2 Tbsp balsamic vinegar
• 1 tsp dried thyme (or fresh)
• Salt & freshly ground black pepper to taste
Glaze / Sauce:
• 2/3 cup Coca‑Cola
• 1 cup brown sugar
• 1/3 cup balsamic vinegar
• 2 Tbsp butter
• ½ tsp dry mustard
• 1 Tbsp cornstarch (mixed with little cold water to make slurry)
• Salt & pepper
Instructions:
In bowl, whisk marinade ingredients until sugar dissolves and mixture is smooth.
Place pork loin in resealable bag or large dish. Pour marinade over, seal or cover. Refrigerate overnight (12‑24 hours) if possible, turning once or twice.
Remove pork from fridge about 30 minutes before roasting to take off chill. Preheat oven to 325°F (≈ 160‑165°C).
Pat pork dry (marinade drip off). Optionally sear in hot skillet (oil) 2‑3 minutes per side for color.
Put roast on rack in roasting pan, fat side up. Roast in oven. For 5 lb roast, plan ~2½‑3 hours, or until internal temp ~145°F‑150°F for slightly pinkish juicy roast (or up to ~160‑175°F for more done, depending on your preference).
While roast cooks, prepare glaze: in saucepan combine cola, brown sugar, balsamic vinegar, butter, dry mustard. Bring to boil, then reduce, stir in cornstarch slurry. Simmer until thick, shiny.
During last ~30 minutes, begin brushing glaze onto roast every 10‑15 minutes. Remove foil cover (if used) so glaze can caramelize and thicken on exterior.
When roast done, remove from oven; tent with foil; rest for ~10‑15 minutes.
Slice against grain; serve with extra glaze drizzled over.
If you like, I can send a metric / Moroccan‑adapted version using local ingredients and spices to match flavors you enjoy. Do you want me to send that version too?
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