There is something deeply nostalgic about Southern “soda” recipes. While using a soft drink as a culinary ingredient might surprise some, in the South, it’s a time-honored tradition for achieving unparalleled tenderness. This Old South Coca-Cola Pork Loin is the crown jewel of that tradition. By using the acidity and caramel notes of classic Coca-Cola, we transform a standard pork roast into a melt-in-your-mouth masterpiece that balances tangy balsamic vinegar, earthy thyme, and a hint of ginger.

As a professional food writer for Chef Maniac, I’ve seen many trends come and go, but the combination of a long marinade and a slow roast never fails. Whether you are hosting a formal Sunday supper or a casual backyard gathering, this recipe delivers a complex flavor profile that tastes like it took days of effort, even though the prep is remarkably simple.

Why I Love This Recipe

I am a firm believer that the best recipes tell a story. This pork loin reminds me of the hospitality found in Southern kitchens where recipes like this tomato skillet with okra and sausage reign supreme.

The Coca-Cola acts as more than just a sweetener; the carbonation and acidity help break down the muscle fibers in the pork, ensuring it stays juicy even during a long roasting process. Coupled with the savory depth of soy sauce and Dijon mustard, the result is a sophisticated glaze that clings beautifully to every slice. It’s the kind of “Southern Comfort” meal that rivals a big bowl of Cajun chicken sausage gumbo for the top spot on my favorite dinners list.

Ingredients List

For the Pork and Marinade

• Pork Loin Roast: 5 pounds, boned (ensure it is the loin, not the smaller tenderloin).
• Coca-Cola: 1 cup (use the classic full-sugar version for the best chemical reaction).
• Dark Brown Sugar: 1/2 cup for that deep molasses undertone.
• Soy Sauce: 1/4 cup for a salty, umami kick.
• Oil: 3 tablespoons (canola or vegetable work best).
• Ketchup: 1/3 cup to provide body to the marinade.
• Balsamic Vinegar: 2 tablespoons for acidity.
• Dijon Mustard: 2 tablespoons.
• Worcestershire Sauce: 2 tablespoons.
• Garlic: 2 cloves, minced.
• Dry Mustard: 1 tablespoon.
• Ginger: 1 teaspoon (ground).
• Thyme: 1 teaspoon, crushed.

For the Coca-Cola Sauce/Glaze

• Coca-Cola: 2/3 cup.
• Brown Sugar: 1 cup.
• Balsamic Vinegar: 1/3 cup.
• Butter: 2 tablespoons.
• Cornstarch: 1 tablespoon (to thicken).
• Dry Mustard: 1/2 teaspoon.
• Sea Salt & Fresh Ground Pepper: To taste.

Swaps and Notes

• The Soda: While Coca-Cola is traditional, Dr. Pepper offers a unique spicy-cherry profile that also works well. Avoid diet sodas, as the artificial sweeteners do not react well with the heat and lack the sugar needed for caramelization.
• Vinegar: If you don’t have balsamic, apple cider vinegar is a great Southern alternative, though the sauce will be slightly less syrupy.
• The Meat: If you have a smaller roast, simply halve the marinade ingredients, but keep the marinating time the same for maximum flavor penetration.

Step-by-Step Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the soy sauce, Coca-Cola, dark brown sugar, Dijon, oil, Worcestershire, ketchup, garlic, dry mustard, balsamic vinegar, ginger, and thyme.
2. Marinate the Pork: Place your pork loin in a large, heavy-duty gallon zip-top bag. Pour the marinade over the meat. Seal the bag, removing as much air as possible. Place the bag in a large bowl (to prevent leaks) and refrigerate for 24 hours or overnight. Turn the bag occasionally to ensure all sides are submerged.
3. Preheat and Prep: Preheat your oven to 325°F. Remove the roast from the marinade and discard the liquid. Place the pork, fat side up, on a rack in a roasting pan.
4. Roast: Insert a meat thermometer into the thickest part of the roast. Do not add water or cover the pan. Roast for 30–40 minutes per pound (about 2.5 to 3 hours total) until the internal temperature reaches 175°F.
5. Glaze: While the meat roasts, prepare the Coca-Cola sauce by simmering all sauce ingredients in a saucepan until thickened. During the last 30 minutes of roasting, brush the glaze generously over the meat every 10 minutes.
6. Rest the Meat: This is the most important step! Remove the roast from the oven, transfer to a platter, and cover loosely with a foil tent. Rest for 15 minutes before slicing to allow the juices to redistribute.

Tips for Success

• Fat Side Up: Always roast with the fat cap on top. As it melts, it naturally bastes the meat, keeping it moist.
• Slow-Roast Option: For even more tender meat, drop your oven to 250°F. This will nearly double your cooking time but results in a texture that almost pulls apart.
• Don’t Skip the Rest: If you cut the meat too soon, all that delicious Coca-Cola marinade will run out onto the cutting board instead of staying in the meat.

Serving Suggestions and Pairings

This roast is a heavy hitter, so it pairs beautifully with classic Southern sides. I highly recommend serving it alongside a starch to soak up the extra glaze. For a perfect party spread, start your guests off with this beer cheese dip while the meat rests.

For dessert, keep the Southern theme going with a big family banana pudding or a slice of chocolate chip banana bread.

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Protein: 38g
• Fat: 18g
• Carbohydrates: 24g
• Sodium: 650mg

Storage and Leftover Tips

Leftover pork loin makes incredible sandwiches the next day. Store slices in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a pan with a splash of beef broth or extra Coca-Cola, cover with foil, and warm at 300°F until heated through to prevent drying out.

---

More Recipes You Will Love

• Southern Tomato Skillet with Okra
• Cajun Chicken and Sausage Gumbo
• The Best Beer Cheese Dip

---

Final Thoughts This Old South Coca-Cola Pork Loin is more than just a meal; it’s a centerpiece that brings people together. The balance of sweetness from the soda and the tang from the balsamic creates a flavor profile that is truly unique to the region.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow Chef Maniac for more classic Southern recipes and modern kitchen hacks.