Southern Coca-Cola Pork Loin

Southern Coca-Cola Pork Loin



  • 3 tablespoons vegetable oil
  • 1 cup Coca-Cola
  • 1/2 cup dark brown sugar
  • 1/4 cup soy sauce
  • 1/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon spicy brown mustard
  • 2 large cloves garlic, minced, or 1/2 teaspoon garlic powder
  • 1/2 teaspoon coarsely ground black pepper
  • 1 teaspoon dried thyme, crushed between fingers when adding
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • 1 (5 – 7 pound) boneless pork loin roast
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon coarsely ground black pepper


  • 1 tablespoon butter
  • 1/2 cup dark brown sugar
  • 1/2 tablespoon cornstarch
  • 1/4 teaspoon dry mustard
  • 3 tablespoons balsamic vinegar
  • 1/3 cup Coca-Cola
  • 1 teaspoon ketchup or your favorite barbecue sauce
  • 1/8 teaspoon kosher or sea salt
  • 1/8 teaspoon coarsely ground black pepper


  1. Marinade: Combine all ingredients except roast and salt and pepper, in a large zip-top bag or large glass bowl; whisk to mix. Place roast into the bag with the marinade ingredients, seal bag closed well with as little air as possible. If using a bowl, cover securely with plastic wrap.
  2. Let stand for 24 hours or overnight in the refrigerator, turning bag several times to ensure the meat marinates evenly. If using a baking dish, just let marinate overnight, then turn over, fat side-down the next morning for a few hours, then turn again and coer securely with plastic wrap while it comes to room temperature while the oven preheats.
  3. Remove roast from marinade and discard the marinade.
  4. Season meaty side with 1/4 teaspoon each kosher salt and coarsely ground black pepper. Place roast, fat side up onto sprayed rack in roasting pan, (or edged baking sheet), lined with foil. Season top, fatty side the same way. Insert meat thermometer into thickest part if using one. Do not add water, and do not cover.
  5. Roast in preheated 325 degrees F oven until the thermometer reaches 165 degrees F. Allow 30 minutes per pound for roasting.
  6. During last 1/2 hour of cooking time, brush on the glaze.
  7. Remove from oven and place onto platter; cover with foil, tent to seal steam, and let rest for 15 minutes before slicing.
  8. Glaze: While pork is roasting, mix together all ingredients in small saucepan, bring to a boil, reduce heat to a high simmer/low boil, and stir until thickened, about 2 minutes. Remove from heat and let cool down. Brush or spoon glaze on meat frequently during last 30 minutes of baking.
  9. Double the glaze if you’d like to serve some on the side for dipping or as a sauce for sandwiches.

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