This Old South Coca-Cola pork loin is one of those dishes that always brings people to the table. I first found a variation of this combination years ago at a church potluck—someone had roasted a large pork loin with a soda-based marinade and the meat came out tender with a caramelized, slightly tangy crust that everyone raved about. I adapted it at home to include a touch of balsamic and Dijon mustard for complexity, and it quickly became our Sunday centerpiece when we want comfort food with a bit of Southern nostalgia.

What makes this roast special is the balance of sweet cola, savory soy and Worcestershire, and bright vinegar notes. The marinade and glaze work together: the soda tenderizes and adds a deep molasses-like sweetness, while the brown sugar and balsamic in the glaze create a glossy finish that’s sticky but never cloying. Texturally, the roast keeps a gentle snap at the edges where the glaze caramelizes and a juicy, shreddable interior when cooked low and slow. It’s the sort of dish that produces happy sighs around the table and invites second helpings—perfect for family dinners and for feeding a crowd.

Ingredients

• Soy sauce (1/4 cup): I use a naturally brewed soy sauce for deeper flavor—Dark or regular soy works, but if gluten is a concern pick tamari. It adds umami and salt to the marinade.
• Coca-Cola (1 cup + 2/3 cup for glaze): The classic cola provides sweetness, acidity and tenderizing properties from its carbonation. Use regular Coke for best caramelization.
• Dark brown sugar (1/2 cup + 1 cup for glaze): Dark brown sugar contains more molasses and gives the roast a warm, caramel flavor and a glossy finish when reduced into the glaze.
• Dijon mustard (2 tablespoons): Adds a gentle sharpness that balances sweetness and helps the glaze cling to the meat.
• Oil (3 tablespoons): Neutral oil (vegetable or canola) helps the marinade emulsify and promotes even browning during roasting.
• Worcestershire sauce (2 tablespoons): Provides savory depth and a slight anchovy tang—small but important for complexity.
• Ketchup (1/3 cup): Acts as a tomato backbone for the glaze, contributing body and a touch of acidity.
• Garlic (2 cloves, minced): Fresh garlic gives brightness and aroma—don’t substitute powdered garlic here if you can avoid it.
• Dry mustard (1 tablespoon + 1/2 teaspoon for glaze): Intensifies mustard notes without adding liquid; helps thicken the glaze slightly when combined with cornstarch.
• Balsamic vinegar (2 tablespoons + 1/3 cup for glaze): Adds acidity and tangy sweetness—aged balsamic makes the glaze more nuanced.
• Ginger (1 teaspoon) & Thyme (1 teaspoon crushed): Fresh ginger or ground is fine; thyme adds an herbal lift that complements pork beautifully.
• Pork loin roast (5 pounds, boned and rolled): Look for an even-shaped roast for uniform cooking; trimmed of excess fat but leave a thin fat cap for flavor and moisture.
• Glaze ingredients: Brown sugar, cornstarch (1 tablespoon), butter (2 tablespoons), balsamic, Coca-Cola—these create a glossy, spoonable sauce to brush during the final roast time.
• Sea salt & fresh ground pepper: Season at the end of cooking and adjust to taste when slicing.

Instructions

Make the Marinade: In a mixing 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 ginger and 1 teaspoon crushed thyme until sugar dissolves. The marinade should be evenly combined and slightly syrupy—this helps coat the meat. Marinate the Roast: Place the 5-pound boned and rolled pork loin into a large zip-top bag. Pour in the marinade, remove excess air and seal. Place the bag in a bowl (to catch leaks) and refrigerate 24 hours or overnight, turning and patting the bag occasionally so the liquid and aromatics penetrate the roast evenly. This long soak helps the soda and soy tenderize and flavor the meat. Prepare to Roast: Preheat the oven to 325°F (or 250–275°F if you prefer a lower, longer cook for extra tenderness). Remove the roast from the bag and discard the marinade. Set the meat fat side up on a rack in a roasting pan so air circulates and heat can brown the surface. Insert a meat thermometer into the thickest part of the roast but not touching any seams. Roast to Temperature: Place the roast in the oven uncovered. Roast without adding water—plan for approximately 30–40 minutes per pound at 325°F; a 5-pound roast will take roughly 2 1/2 to 3 hours. If you choose the lower 250–275°F method, expect about twice the time but more spoon-tender results. Cook until the internal temperature reaches 175°F for shreddable slices, or a slightly lower temp if you prefer juicier slicing—the glaze will continue to cook onto the surface. Make the Glaze: While the roast nears its final hour, 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. Simmer over medium-low heat, stirring, until the sugar dissolves and the mixture thickens to a glossy, spoonable sauce—about 6–8 minutes. Taste and adjust salt as needed. Glaze and Rest: During the last 30 minutes of roasting, brush the glaze on the roast every 8–10 minutes so it builds a sticky, caramelized coating. When the roast reaches the target internal temperature, remove it from the oven and transfer to a platter. Tent loosely with foil and rest 15 minutes—this redistributes juices so slices stay moist. Slice and serve with remaining glaze spooned on the side.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to four days; spoon a little reserved glaze over the meat to retain moisture. For freezing, portion into meal-sized packs, wrap tightly with plastic wrap and place in a freezer bag for up to three months—thaw overnight in the fridge before reheating. Reheat gently in a covered skillet with a splash of water or stock over low heat, adding glaze to refresh the caramelized surface. Avoid reheating at high heat which dries pork loin quickly.

Ingredient Substitutions

If gluten is a concern, swap regular soy sauce for tamari or a gluten-free soy alternative in equal measure. For a deeper molasses note, replace some brown sugar with pure molasses (start with 1 tablespoon). Leave out the butter in the glaze for a dairy-free version—reduce the glaze slightly longer to maintain gloss. Use low-sodium soy and adjust salt to taste. If you prefer less sweetness, reduce the brown sugar in the marinade to 1/3 cup and taste the glaze as it simmers.

Serving Suggestions

Sliced thin, this pork pairs beautifully with buttery mashed potatoes, roasted root vegetables, or a bright cabbage slaw to cut the glaze’s sweetness. For a casual meal, pile slices on crusty rolls with pickles and extra glaze for sandwiches. During summer serve with grilled corn and a crisp green salad; in autumn try roasted apples and a sage-infused pan sauce. Garnish with a sprinkle of flaky salt and a few fresh thyme sprigs for visual appeal.

Cultural Background

Southern cooks have long used soda in marinades and glazes—the carbonation and sugars help tenderize and caramelize proteins while adding a distinctive sweet backbone. Coca-Cola in particular became popular in Southern home kitchens in the 20th century as a convenient sweetening and glazing agent; this recipe is a modern adaptation that layers soy and balsamic to introduce umami and acidity, bridging traditional Southern tendencies with broader international flavors.

Seasonal Adaptations

In winter, swap light sides for roasted winter squash and braised greens; add a splash of orange juice to the glaze for citrus warmth. Summer calls for lighter accompaniments—use the roast cold in salads or sandwiches with a crisp apple slaw. For holiday occasions, add chopped dried cherries to the glaze reduction or finish the roast with crumbled toasted pecans for crunch and Southern flair.

Meal Prep Tips

Marinate the roast the night before to save time the day you intend to serve it. Make the glaze ahead and refrigerate; warm and thin with a splash of cola before brushing. Slice and portion leftover meat into single-serving containers for easy lunches—add a little glaze to prevent drying. Baking the roast on a rack in the pan ensures even airflow and easier cleanup: line the pan with foil for a simpler washing process.

There’s something quietly celebratory about a roast that feeds a crowd and tastes like home. This Coca-Cola pork loin hits that note every time: humble ingredients, a patient cook, and a glossy finish that makes even weeknight meals feel special. Try it once for company and it will likely become a requested repeat.