Old South Coco-Cola Pork Loin

There’s something undeniably Southern about cooking with Coca-Cola. At first, it might sound a little odd — pouring soda over pork? But once you’ve had a bite of this sticky, sweet, and tangy pork loin, you’ll get it. This is the kind of recipe that turns skeptics into believers and makes the kitchen smell so good, folks come wandering in asking, “When’s dinner?”

I first tried a version of this years ago at a potluck in rural Georgia. The host called it “Coke roast,” and while I was curious, I didn’t expect much. One bite in, I was hooked. The crust was lacquered and sweet, the inside melt-in-your-mouth tender — it was like barbecue and Sunday roast had a baby. Ever since then, this recipe’s been in heavy rotation at my place, especially when I want to serve something easy but impressive.

Why This Recipe Works So Well

This pork loin is all about the marinade magic. Coca-Cola might be the headliner, but it’s the mix of familiar pantry staples that turns this into something truly special.

The soda breaks down the pork fibers, giving you incredibly moist, tender slices without the need for a long cook. But more than that, it adds that Southern-style sweetness that pairs beautifully with savory elements like garlic, soy, and mustard. As it roasts, that marinade turns sticky and caramelized — almost like a built-in glaze.

The best part? You don’t need anything fancy to make this happen. It’s budget-friendly and fuss-free, perfect for a relaxed Sunday meal or feeding a crowd.

Let’s Talk About the Marinade

This is where all the flavor begins. The pork loin gets bathed in a cola-based marinade that hits every note — sweet, salty, spicy, and a little tangy.

Here’s what goes into it and why:

• Coca-Cola – This isn’t just for sweetness. The carbonation and acidity help tenderize the pork, giving it that melt-in-your-mouth texture.

• Soy sauce – Adds depth and saltiness, balancing out the sugar.

• Yellow mustard and ketchup – These two might sound like burger toppings, but together they bring tang and body to the marinade.

• Worcestershire sauce + balsamic vinegar – This combo gives you that slightly smoky, aged flavor that makes everything taste richer.

• Garlic, ginger, and thyme – These bring warmth and aroma. You’ll smell them the second this hits the oven.

Tip: Give the pork at least 24 hours in this marinade if you can. That extra time makes a huge difference — the flavors really settle into the meat, and the texture becomes beautifully tender.

Basting It Right

Once the pork has had its nice long soak, it’s ready for the oven. But halfway through, we add another layer of flavor — a Coke-based basting sauce that gets spooned or poured over the roast as it finishes cooking.

This sauce is like a syrupy reduction made from more Coca-Cola, brown sugar, balsamic vinegar, mustard, garlic, and ginger. It thickens as it cooks, sticking to the outside of the pork like a glaze. Every time I baste it, the smell gets even more mouthwatering.

Tip: Don’t skip this step — it’s what gives the roast that irresistible sticky crust. I usually make a little extra to spoon over the sliced pork at the table.

How It Tastes (And Why Everyone Loves It)

This pork loin is something else. The inside stays juicy, soft, and just barely sweet, while the outside has this glossy, crisp edge that tastes like the best parts of barbecue. You can still taste the cola, but it’s subtle — more of a hint than a hit.

It’s one of those meals where no one really talks while eating because they’re too busy going back for seconds. Even my picky niece, who usually turns up her nose at pork, asks for this every time she visits.

What to Serve with It

• Mashed potatoes or creamy grits – They soak up that sticky sauce beautifully.

• Braised collard greens or green beans – Adds a little bitterness to balance the sweetness.

• Cornbread or dinner rolls – Something to mop up every last bit of glaze.

This roast also makes killer leftovers. Slice it thin and pile it onto sandwich rolls with some slaw and a smear of mustard for a pulled pork-style sandwich.

Leftovers and Storage Tips

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 4 days. The pork actually tastes even better the next day once the sauce soaks in.

To reheat, slice the pork and warm it gently in a covered skillet with a splash of water or extra sauce. It keeps the meat moist and prevents drying out.

You can also freeze it in portions — just make sure it’s tightly wrapped and label it. Thaw overnight in the fridge and reheat the same way.

Helpful Cooking Notes

• Choose a pork loin, not tenderloin – They’re different cuts. The loin is thicker and works better for roasting.

• Marinate in a zip-top bag or deep dish – Turn it occasionally so every side gets the marinade.

• Use a meat thermometer – Take the pork out at 145°F and let it rest before slicing. That rest time lets the juices settle and keeps it from drying out.

Yield: 6

Old South Coco-Cola Pork Loin

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If you’ve never thought to use soda in a savory dish, this Southern-style pork loin might just surprise you.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

For the Marinade:

• 1/3 cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 teaspoon dried thyme
• 1 tablespoon dry mustard
• 1/4 cup soy sauce
• 3 tablespoons vegetable oil
• 1 cup Coca-Cola
• 1 (3 to 5 lb) pork loin roast

For the Cola Sauce:

• 2/3 cup Coca-Cola
• 1/3 cup balsamic vinegar
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 1 cup brown sugar
• 1/2 teaspoon dry mustard
• Salt and pepper, to taste

Instructions

1. Start by preparing the marinade. In a large dish, whisk together the Coca-Cola, soy sauce, ketchup, mustard (both Dijon and dry), Worcestershire, oil, balsamic vinegar, garlic, ginger, and thyme. Once everything’s well combined, nestle the pork loin into the marinade, making sure it’s well coated. Cover and refrigerate overnight — the longer it soaks, the better the flavor.
2. The next day, take the pork out of the marinade and place it in a roasting pan. Let it come to room temperature while your oven preheats to 325°F. Roast the pork for about 30 to 40 minutes per pound, or until a thermometer reads 175°F at the thickest part.
3. While the pork is roasting, make the sauce. In a small saucepan, combine the Coca-Cola, brown sugar, balsamic vinegar, butter, dry mustard, and cornstarch. Bring to a boil, then lower the heat and let it simmer gently until thickened and glossy. Season with salt and pepper to taste.
4. Once the pork is nearly done, pour the thickened sauce over the roast and return it to the oven for another 30 minutes. The sauce will caramelize slightly and create a beautiful glaze.
5. Let the pork rest for about 5 minutes before slicing. Spoon some extra sauce over the top just before serving — it’s irresistible.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 296Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 990mgCarbohydrates 48gFiber 1gSugar 43gProtein 2g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Questions You Might Have

Can I use Diet Coke or other sodas?
Stick with regular Coca-Cola for the best caramelization and flavor. Diet versions don’t reduce the same way.

Is pork loin the same as tenderloin?
Nope! Pork tenderloin is smaller and leaner. It cooks much faster and won’t work the same way here.

Can I make this ahead of time?
You can definitely marinate the pork a day ahead, and even roast it earlier in the day, then reheat gently before dinner. Just don’t skip the sauce — it’s worth the effort.

Hope you give this a shot the next time you’re planning Sunday dinner or want something hearty that feels a little special without needing hours in the kitchen. It’s one of those dishes that turns everyday ingredients into something that feels a little nostalgic and a whole lot delicious.

Try other Pork Loin recipes:

• Sous Vide Korean BBQ Pork Loin
• Best Pork Tenderloin Rub
• Cuban Mojo Pork Tenderloin