This Old South Coca-Cola pork loin is one of those dishes that instantly transports me back to long family tables and Sunday suppers. I first landed on this combination of cola, brown sugar and tangy balsamic during a backyard cookout when a neighbor suggested adding a can of Coke to the marinade. The result was unexpectedly brilliant: the cola’s sweetness and acidity tenderize the meat while the soy, mustard and garlic build a deep savory backbone. The roast comes away with a glossy, caramelized crust and slices that stay moist even the next day.

I test this roast for both weeknight simplicity and show-stopping company meals. With a bit of advance planning the hands-on time is short — most of the work happens while the meat rests or marinates — and the technique is forgiving. The contrast between the sticky glaze and the delicate pork texture makes every slice memorable. Whether you’re chasing nostalgia or trying a new centerpiece for dinner, this dish delivers reliably and invites conversation.

Ingredients

• Soy sauce (1/4 cup): Look for a naturally brewed soy sauce for depth; low-sodium is fine if you’re watching salt. Soy contributes savory umami that balances the sweetness of the cola.
• Coca-Cola (1 cup + 2/3 cup for glaze): Regular cola offers sugar and acidity that help tenderize and caramelize. Coca-Cola gives a classic Old South sweetness and slight caramel top note.
• Dark brown sugar (1/2 cup + 1 cup for glaze): Use packed dark brown sugar for molasses richness. It creates the sticky caramel layer that defines the glaze.
• Dijon mustard (2 tablespoons): Adds sharpness and emulsifying power to the marinade so it clings to the meat.
• Oil (3 tablespoons): Neutral oil like canola or vegetable helps distribute flavors and keeps the roast moist during searing and early roasting.
• Worcestershire sauce (2 tablespoons): Deepens savory tones with anchovy and vinegar notes; a small quantity goes a long way.
• Ketchup (1/3 cup): Acts as a sweet-tangy binder in the marinade and helps the glaze adhere.
• Garlic (2 cloves, minced): Fresh garlic brings aromatic warmth; don’t substitute garlic powder for the same bright flavor.
• Dry mustard (1 tablespoon + 1/2 teaspoon for glaze): Dry mustard intensifies tang without adding moisture; it darkens and seasons the crust beautifully.
• Balsamic vinegar (2 tablespoons + 1/3 cup for glaze): Use a good balsamic for its sweet acidity; it brightens the glaze and balances sugar.
• Ginger (1 teaspoon): Ground or fresh grated adds a subtle aromatic lift that complements the cola notes.
• Thyme (1 teaspoon, crushed): Fresh or dried thyme offers a woodsy note that sits well against the sweet glaze.
• Pork loin roast (5 pounds, boned and rolled): Buy a center-cut loin, evenly rolled for consistent thickness; trimming excess silver skin helps the marinade penetrate.
• Salt and freshly ground pepper: Season generously before roasting. Sea salt and fresh pepper are recommended for the final finish.
• Glaze butter (2 tablespoons): Adds silkiness to the glaze; you can omit for dairy-free but expect a slightly thinner finish.
• Cornstarch (1 tablespoon): Dissolved into the glaze to thicken and give it a clingy texture for basting.

Instructions

Make the Marinade: In a medium bowl combine 1/4 cup soy sauce, 1 cup Coca-Cola, 1/2 cup packed 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, 1 teaspoon ginger and 1 teaspoon crushed thyme. Whisk until sugar dissolves and mixture is homogeneous. The acid from the cola and vinegar begins tenderizing while the savory elements infuse the meat. Marinate the Roast: Place the 5-pound rolled pork loin into a large zip-top bag, pour in the marinade, remove excess air and seal. Put the bag in a bowl to catch leaks and refrigerate. Turn and pat the bag every few hours to redistribute the marinade. Allow to marinate at least 3 hours for some flavor penetration, but overnight or up to 24 hours provides best depth. Preheat and Prepare to Roast: Remove the roast from the refrigerator 30 to 45 minutes before roasting to take off chill. Preheat the oven to 325 degrees Fahrenheit. Remove roast from bag, pat dry with paper towels and discard marinade. Place roast fat side up on a rack in a roasting pan to allow air circulation and an even crust. Roast to Temperature: Insert an instant-read or probe thermometer into the thickest part. Roast uncovered at 325 F until the internal temperature reads 175 F. Plan for roughly 30 to 40 minutes per pound; a 5-pound roast will take approximately 2 1/2 to 3 hours depending on oven characteristics. Do not add water or cover — dry heat promotes a browned exterior. Prepare the Glaze: While the roast begins to cook, combine 1 cup packed 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 simmer over medium heat, stirring constantly. Allow to reduce until thickened and glossy, about 6 to 8 minutes. The cornstarch will give a clingy sheen ideal for basting. Baste and Finish: During the last 30 minutes of roasting, brush the glaze generously over the exterior every 8 to 10 minutes to build up a sticky coating. Watch closely when the glaze is on the roast so sugars do not burn. The glaze will deepen in color and become glossy. Rest and Carve: Remove roast from oven and transfer to a platter. Tent loosely with foil and let rest for 15 minutes; internal juices redistribute so slices remain moist. Slice across the grain into 1/4- to 1/2-inch thick pieces and spoon any extra glaze or pan juices over servings.

Storage Tips

After cooking and cooling to room temperature (no more than two hours at room temp), store slices in an airtight container in the refrigerator for up to four days. For longer storage, portion slices into freezer-safe bags, removing as much air as possible and freeze for up to three months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a 300 F oven covered with foil for 10 to 15 minutes, or microwave in short bursts with a splash of stock to preserve moisture. Reheat extra glaze separately and spoon over warmed slices to refresh shine and flavor.

Ingredient Substitutions

If you need to avoid soy, substitute tamari for similar flavor but check for gluten if using standard soy. For a gluten-free option, use gluten-free soy sauce or coconut aminos (note: coconut aminos are sweeter and less salty, so reduce other sweeteners slightly). To make the glaze dairy-free omit the 2 tablespoons of butter and increase balsamic by a tablespoon for texture. If you prefer less sugar, swap regular Coca-Cola for a cola made with real sugar or use diet cola, though the caramelization will be lighter and the glaze slightly less sticky.

Serving Suggestions

This pork pairs beautifully with creamy mashed potatoes or a mustardy potato salad to play off the tang in the glaze. For a lighter meal serve with a crisp green salad and roasted root vegetables in autumn. Garnish with chopped fresh thyme or parsley and offer extra warmed glaze or pan jus on the side. For entertaining, slice thinly and arrange on a platter with roasted apples and pickled red onions for a Southern-inspired board.

Cultural Background

The practice of using cola in savory cooking has roots in Southern home cooking where resourcefulness and sweet-savory contrasts are prized. Coca-Cola, invented in the late 19th century in Atlanta, became a pantry staple across the South and people began experimenting with it in marinades and glazes. The soda’s sweetness, acidity and slight caramel qualities complement pork, a protein central to Southern regional cuisine. This recipe is a modern iteration of that tradition, combining pantry staples with classic roast technique.

Seasonal Adaptations

In summer, swap balsamic for a bright apple cider vinegar and add grilled peaches as an accompaniment. For winter entertaining, incorporate warm spices like a pinch of cinnamon and ground cloves into the glaze to echo holiday palates. Spring menus benefit from lighter sides such as asparagus and lemony quinoa, while autumn pairings with roasted squash and cranberry relish highlight the recipe’s sweet-savory nature.

Meal Prep Tips

For make-ahead planning, marinate the roast up to 24 hours ahead and refrigerate. Cook on the morning of the event and reheat gently before serving, or cook the night before and slice cold onto a platter with warmed glaze reheated separately. Portion in stackable containers for lunches; add a small container of warmed glaze to spoon over when ready to eat. Label and date packages if freezing to track freshness.

This coca-cola glazed roast is one of my favorite show-stoppers because it’s approachable, nostalgic and endlessly adaptable. Give it a try for a holiday or simple Sunday supper — it’s a dish that invites conversation, seconds and requests for the recipe.