This Old South Coca‑Cola pork loin is one of those recipes that feels like a warm invitation to the table. I first learned this combination at a potluck when a friend brought a glistening roast covered in a sticky, caramelized glaze that smelled of brown sugar, balsamic, and cola. The first bite was a revelation: a tender, juicy center with a deep, slightly tangy-sweet crust that balanced soy and Worcestershire notes. It’s a recipe that turned a simple pork loin into the centerpiece of many weeknight dinners and holiday spreads.

I started making this version when I wanted something hands-off that still delivered complex flavor. The long marinade lets the meat soak up soy, Dijon, garlic, and cola, while the finishing glaze concentrates sweetness and acidity for a lacquered finish. It’s memorable for the contrast between the soft, yielding meat and the sticky, glossy exterior — and family members often fight over the end pieces. I love it because it’s forgiving, scales easily, and finishes with a show-stopping sheen that looks like you spent hours fussing, even when most time is hands-off.

Ingredients

• Soy sauce: Use 1/4 cup of regular soy sauce for savory umami; Kikkoman is a reliable brand. For gluten-free choose tamari. Soy anchors the marinade and helps the glaze brown.
• Coca‑Cola: 1 cup for the marinade and 2/3 cup for the glaze; the acidity and sugar help tenderize and caramelize the surface. Regular cola works best for sweetness and color.
• Dark brown sugar: 1/2 cup in the marinade plus 1 cup in the glaze; the molasses in dark brown sugar deepens the flavor and creates a sticky finish.
• Dijon mustard: 2 tablespoons to add a subtle tang and emulsify the marinade so it clings to the meat.
• Oil: 3 tablespoons neutral oil such as canola or vegetable oil to help distribute flavors and promote even browning.
• Worcestershire sauce: 2 tablespoons for savory depth and complexity; it layers nicely with soy and balsamic.
• Ketchup: 1/3 cup for body and tomato sweetness that helps the glaze thicken and cling to the roast.
• Garlic: 2 cloves, minced. Fresh garlic brightens the marinade; avoid pre-minced jar garlic if possible for fresher flavor.
• Dry mustard: 1 tablespoon provides a concentrated mustard flavor without extra moisture.
• Balsamic vinegar: 2 tablespoons in the marinade and 1/3 cup in the glaze; adds acidity and a rich, slightly sweet backbone.
• Ginger: 1 teaspoon powdered or freshly grated for warmth and subtle heat that complements the cola.
• Thyme: 1 teaspoon crushed dried thyme to add an herbaceous note that pairs with pork.
• Pork loin roast: 5 pounds boned and rolled. Look for a roast with a thin fat cap; it bastes the meat while roasting and keeps the interior moist.
• Glaze additions: 1 tablespoon cornstarch, 2 tablespoons butter, sea salt and fresh ground pepper to taste — these finish the glaze for shine, thickness, and balance.

Instructions

Make the Marinade: Whisk together 1/4 cup soy sauce, 1 cup Coca‑Cola, 1/2 cup dark brown sugar, 2 tablespoons Dijon, 3 tablespoons oil, 2 tablespoons Worcestershire, 1/3 cup ketchup, 2 minced garlic cloves, 1 tablespoon dry mustard, 2 tablespoons balsamic vinegar, 1 teaspoon ginger, and 1 teaspoon crushed thyme. The sugar should begin to dissolve; the liquid will be fairly sweet and syrupy. Marinate the Roast: Place the 5‑pound boned and rolled pork loin in a large zip‑top bag and pour in the marinade. Seal tightly, remove excess air, and refrigerate for 24 hours or overnight. Turn and pat the bag every few hours so the marinade contacts all surfaces for even flavor penetration. Preheat and Prepare for Roasting: Preheat the oven to 325°F. Remove the roast from the marinade and discard the liquid. Set the roast fat side up on a rack in a roasting pan and insert a reliable meat thermometer into the thickest part of the roast, not touching bone or fat. Roast Slowly: Roast uncovered at 325°F until the internal temperature reaches 175°F. Plan on about 30–40 minutes per pound; a 5‑pound roast typically takes 2.5–3 hours. Do not add water or cover; the dry heat helps develop a crust for the glaze to stick to. Prepare the Glaze: In a saucepan 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. Heat gently, whisking until the cornstarch dissolves, then simmer until thickened to a syrupy consistency. Taste and season with sea salt and fresh pepper. Glaze and Finish: During the last 30 minutes of roasting, brush the glaze over the surface every 10 minutes. This repeated glazing builds a glossy, sticky crust. Continue roasting until the thermometer reads 175°F and the glaze has set and caramelized. Rest and Slice: Remove the roast from the oven and transfer to a cutting board or platter. Tent loosely with foil and allow to rest 15 minutes; this redistributes juices so slices stay moist. Slice thinly against the grain and serve with reserved glaze spooned over the top.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to four days. To freeze, place slices in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag with as much air removed as possible; label and store for up to three months. Reheat gently in a 300°F oven covered with foil to maintain moisture, or warm individual portions in a microwave with a damp paper towel to prevent drying. The glaze reheats well; if it has thickened in the fridge, whisk in a tablespoon of water and gently warm to loosen it.

Ingredient Substitutions

If you need to adapt the recipe, several swaps work well: replace regular soy sauce with tamari for gluten-free needs; use light brown sugar if you don’t have dark — expect a slightly lighter molasses note. For a lower-sugar glaze, reduce brown sugar by one quarter and add a splash more balsamic to maintain acidity. Swap butter with dairy-free margarine or coconut oil for a non-dairy finish. If you prefer citrus brightness, add 1 tablespoon orange juice to the glaze during finishing for a bright lift.

Serving Suggestions

This roast pairs wonderfully with creamy mashed potatoes or a root vegetable mash to soak up the glaze. For a lighter contrast, serve with a crisp green salad dressed with lemon and olive oil, or roasted Brussels sprouts tossed with a little balsamic in the final minutes. Garnish with chopped fresh thyme or parsley and offer extra glaze in a small gravy boat. It’s equally suited to casual dinners or holiday spreads — the glossy roast makes an attractive centerpiece.

Cultural Background

The use of cola in savory American cooking has deep roots in regional home cooking, particularly in the South. Cola’s sugar and acidity were historically used to tenderize and caramelize meats in low-effort preparations, often combined with staples like soy or Worcestershire sauce for depth. This fusion reflects the ingenuity of home cooks who married accessible pantry items to create bold flavors without specialty ingredients, producing an approachable yet distinctive profile that’s become a Southern classic.

Seasonal Adaptations

In cooler months, deepen the glaze by adding a star anise or a cinnamon stick while simmering, then remove before serving. For summer, lighten the dish by finishing with a splash of fresh lemon or orange juice to add brightness. Around the holidays, swap plain balsamic for a barrel-aged balsamic for a richer, more complex sweetness. You can also add roasted apples or pears alongside the roast in autumn for a seasonal pairing that complements the glaze.

Meal Prep Tips

Make the marinade and the glaze a day ahead. Marinate the roast overnight for best flavor, then bring to room temperature for 30 minutes before roasting. Prepare the glaze and refrigerate; it will reheat quickly and can be brushed on during the final roasting stage. Slice the meat after it has rested and portion into meal-prep containers with a small ramekin of glaze. These store well in the fridge for 3–4 days and reheat gently for quick weeknight dinners.

Whether you’re cooking for a crowd or planning a comforting family dinner, this Coca‑Cola glazed pork loin feels special without requiring constant attention. The sticky, caramelized finish and tender interior make it one of my most-requested roasts — try it once and you’ll understand why it keeps coming back to our table.