This Old South Coca-Cola pork loin has been a centerpiece at family gatherings for as long as I can remember. I first tried this combination one summer at my grandmother's home when a neighbor brought a roast glazed in a sweet, tangy sauce that tasted of caramelized cola, soy, and balsamic. I asked for the recipe that afternoon, scribbled notes on the back of a receipt and later adapted it to the size of our family. The balance of sweet dark brown sugar and soda with savory mustard and soy makes for a caramelized crust while the inside stays tender and juicy. It’s the kind of dish that smells like celebration and relaxes a crowded kitchen into anticipation.

What makes this roast special is the layered flavor: a long, simple marinade soaks the loin with umami and sweetness, and a reduced glaze caramelizes during the final cooking phase to create a glossy coating you can’t resist. Because the method is straightforward—marinate, roast low and slow, glaze repeatedly—even cooks who aren’t comfortable with complicated techniques can produce show-stopping results. I often serve this when friends ask for something impressive but not fussy; the roast does the heavy lifting while you prepare simple sides.

Ingredients

• Pork Loin Roast (5 pounds): Choose a boned, rolled loin for even cooking and easier slicing. Look for one with a thin fat cap to help baste the meat. If you can, buy from a trusted butcher and ask them to tie it evenly so it roasts uniformly.
• Soy Sauce (1/4 cup): Provides salt and umami. Use a regular soy sauce for the classic flavor; low-sodium works if you watch salt elsewhere but may need adjustment.
• Coca-Cola (1 cup + 2/3 cup for glaze): Regular cola adds sugar, acidity and caramel notes—diet sodas won’t brown the same way. The extra for the glaze reduces to a syrupy sheen.
• Dark Brown Sugar (1/2 cup + 1 cup for glaze): Adds molasses depth and helps the glaze caramelize. If you only have light brown, add a tablespoon of molasses per cup.
• Dijon Mustard (2 tablespoons): Balances sweetness with sharpness and helps emulsify the marinade.
• Oil (3 tablespoons): Neutral oil like canola or vegetable to help carry flavors and aid browning.
• Worcestershire Sauce (2 tablespoons): Adds savory tang and complexity.
• Ketchup (1/3 cup): Tomato provides acidity and body to the marinade and glaze.
• Garlic (2 cloves, minced): Fresh garlic punches up the aroma—use freshly minced, not powder.
• Dry Mustard (1 tablespoon + 1/2 teaspoon for glaze): Intensifies mustard flavor without adding liquid.
• Balsamic Vinegar (2 tablespoons + 1/3 cup for glaze): Adds tartness and a rounded caramel note in the glaze.
• Ginger (1 teaspoon, ground): Warmth and brightness—fresh grated is great if you have it (use 1 tablespoon fresh).
• Thyme (1 teaspoon, crushed): Earthy herb that complements pork—dried is fine; fresh sprigs can be added to the roasting pan.
• For the Glaze: Brown sugar, cornstarch (1 tablespoon to thicken), butter (2 tablespoons) and additional Coca-Cola as above. Season with sea salt and freshly ground black pepper to taste.

Instructions

Make the Marinade: In a medium 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 ground ginger and 1 teaspoon crushed thyme until sugar dissolves. Taste briefly—marinade should be boldly flavored because it will dilute against the pork. Marinate the Roast: Place the 5-pound boned and rolled pork loin in a heavy-duty zip-top bag. Pour in the marinade, press out excess air and seal. Lay the bag flat in a bowl to catch any potential leaks and refrigerate overnight, or up to 24 hours, turning the bag every few hours so flavors penetrate evenly. Long marination mellows the salt and lets sugar work into the meat surface. Preheat and Prepare for Roasting: Remove roast from fridge 30 minutes before roasting to take off chill. Preheat oven to 325°F. Position a roasting rack in a shallow pan and place the roast fat side up. Discard marinade. Insert a probe thermometer into the thickest part of the loin, avoiding any seam. Resist the urge to add water or cover; dry heat ensures proper browning. Roast Low and Slow: Roast at 325°F until the internal temperature reaches 175°F—this will take approximately 30–40 minutes per pound. For a 5-pound loin expect 2 1/2 to 3 hours. The relatively high target accounts for shreddy, tender pork typical of this style; if you prefer lower, slice at 145–150°F for medium-rare and rest longer. Keep an eye on the thermometer rather than clock time alone. Prepare and Brush the Glaze: While roast cooks, 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 gentle simmer and stir until slightly thickened and glossy; the cornstarch will create a sticky consistency. During the final 30 minutes of cooking, brush the glaze over the roast every 10 minutes so layers build without burning. Rest and Slice: When the roast reaches the target temp, remove from oven, transfer to a cutting board or platter and tent loosely with foil. Rest for 15 minutes to let juices redistribute—this makes slicing neater and juicier. Slice into 1/2-inch thick portions and serve with remaining glaze spooned over the top.

Storage Tips

Cool leftovers quickly and transfer to airtight containers within two hours of cooking. Refrigerated portions will keep 3–4 days; freeze slices in a single layer on a tray then move to freezer bags for up to 3 months. Reheat gently in a 325°F oven covered with foil, or steam slices in a skillet with a splash of water or broth and a spoonful of glaze to preserve moisture. Avoid microwaving for long periods—use short bursts and check frequently.

Ingredient Substitutions

If you don’t have balsamic, use apple cider vinegar with a teaspoon of molasses to mimic depth. For a gluten-free version, replace soy sauce with tamari or coconut aminos and check that Worcestershire is gluten-free. Swap Dijon for whole-grain mustard if you want texture; fresh ginger (1 tablespoon) brightens the glaze compared to ground. To make the glaze dairy-free, omit the butter and finish with a tablespoon of oil or additional balsamic.

Serving Suggestions

Serve thin slices over buttery mashed potatoes, creamy polenta or alongside roasted root vegetables to absorb the glaze. A crisp green salad with lemon vinaigrette cuts the richness, while pickled red onions or quick-pickled cucumbers add contrast. For a Southern-style platter, pair with collard greens, black-eyed peas and cornbread crumbs sprinkled over the glaze for texture.

Cultural Background

Using cola in savory cooking is a Southern tradition that marries readily available sodas with home-cooking ingenuity; the sugar and acid in the soda help tenderize meat and create a caramelized finish. Coca-Cola’s prominence in Southern cooking grew as families experimented with pantry staples for barbecue and roasts. Variations of cola-glazed meats appear across home kitchens, reflecting regional tastes and creative adaptations.

Seasonal Adaptations

In summer, serve the roast warm or at room temperature with a chilled corn salad and light vinaigrette. During cooler months, pair with braised greens, roasted Brussels sprouts and root vegetables—add a splash of bourbon to the glaze for holiday depth. For spring, brighten the dish with lemon zest in the glaze and fresh thyme or rosemary to complement baby vegetables.

Meal Prep Tips

Portion slices into meal-size containers with a spoonful of glaze tucked beside to prevent sogginess. Refrigerate and consume within 3 days. For quick lunches, reheat slices and layer into sandwiches with arugula and sharp cheddar. If prepping in advance, make the glaze and refrigerate separately; reheat on the stovetop until glossy before brushing on warm slices.

Whether you keep the classic approach or tweak it to your taste, this Old South Coca-Cola pork loin rewards patience and simple technique. It’s a recipe I return to when I want food that evokes warm kitchens, easy conversation and the comfort of a shared meal—make it yours and enjoy the sticky, savory results.