This perfect recipe is easy enough for first-timers—and after everyone happily devours it, you might even feel like a kitchen master!
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Table of Contents
🗝️ Key takeaways
- Old-fashioned pork roast comes out fork-tender and super juicy. No one can resist the sweet, spicy glaze on top.
- This is a family favorite for dinner and backyard barbeques. Be careful—after getting a whiff, the entire neighborhood will want some!
- Don't bother with messy marinating liquids or prep days in advance. This easy dinner recipe gets its flavor from a quick dry rub and glaze.
Coca-Cola glazed pork loin is fabulously flavorful and especially fun for the soda fans in your life.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Feel free to use bone-in pork loins, pork tenderloin, or make Coca-Cola pork chops. However, the cook time will vary based on size.
- Make the pork spicier (or milder) by adjusting the seasonings to taste. You'll get some heat from the chipotles in adobe and the chili powder.
- Any kind of dark cola will work except for diet soda. You can even use leftover, flat soda—the carbonation doesn't matter much. Bonus points if you find the good Coca-Cola with real cane sugar in it!
- If you're out of balsamic vinegar and don't want to run to the store, opt for red wine vinegar instead.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Combine the dry rub ingredients in a large bowl.
- Pat the dry rub generously on all sides of the pork.
- Sear the pork in hot olive oil until it has a crisp crust all around.
- Finish cooking in the oven, and spoon glaze/Coca-Cola sauce on top.
🥫 How to store leftovers
Keep leftover Coca-Cola glazed pork loin in the fridge for three to four days. It makes great leftover pork sandwiches—we even like it cold!
You can reheat pork on the stovetop over low heat, in the air fryer at 350 degrees F, or simply in the microwave. If using that last option, add a splash of broth or a little cold water to prevent the pork from tasting dry.
Frozen leftover pork will keep for three to four months. Just be sure to seal it tightly in a plastic bag with a zip-type seal to prevent freezer burn.
The best way to thaw frozen pork is in the fridge. Pull it out of the freezer and place it in the refrigerator for a day or two, then heat as you wish.
💭 Things to know
Expert Tip: Don't cut into pork straight out of the oven. It needs to rest to allow the internal temperature to rise and the juices to disperse.
- I like to use one (clean) hand to sprinkle the spice rub onto the pork loin and then my other hand to press it on. This way, I'm not contaminating the extra dry rub with bacteria, so I can save it for another time.
- After adding the dry spice rub, you can let the pork loin sit at room temperature. In fact, this helps it cook better.
- Always check for doneness with a roast meat thermometer in the thicket part of the pork, generally near the center.
- Keep the meat juicy by letting it rest under a loose foil tent.
- For extra tender sliced pork, cut against the grain of the meat. In other words, cut across the muscle fibers, not in line with them.
👩🍳 FAQs
Yep! Tenderloin is lean, long, and thin, while loin is loaf-shaped (more like a traditional beef roast you might remember mom cooking.) Pork loin results in a much juicer roast because it has more fat.
That depends! Estimate 15 minutes per pound, but check the temperature a few minutes before time elapses.
For example, two pounds of pork loin roast should take around 30 minutes, but I'll check at 27 to make sure it doesn't overcook.
Nope! Marinade ingredients are wet and take longer to flavor the meat. We use a dry rub made of ground spices.
I don't recommend it in this recipe. Pork shoulder is best in the slow cooker, so it can get tender. On the flip side, loin needs quick, hot cooking to maintain its juiciness.
📚 Related recipes
- Fried Pork Chops and Gravy is a classic, homestyle meal that'll take you back to your childhood. It's lip-smacking, tummy-rubbing good!
- Juicy and packed with savory flavor, this Bottom Round Roast feeds the whole family and tastes like an old-fashioned Sunday dinner.
- For a hearty, flavorful, complete meal that cooks in the crockpot, try Braised Pork and Red Cabbage.
🍽️ Serve with...
With a classic Southern dish like Coca-Cola glazed pork loin, you don't need anything fancy to make a perfect meal.
Serve it with delicious Red Skin Mashed Potatoes and bacon-smothered Green Beans for a hearty, savory dinner everyone will crave.
I have to admit that I prefer creamy, soothing butter beans as a side.
Of course, you'll never have a better excuse to make Double Chocolate Fudge Coca-Cola Cake. We love a themed dinner. Yum!
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📞 The last word
If this doesn't make you hop up and holler "y'all!" nothing will. It's so tender and SO good.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Spicy Southern Coca Cola Glazed Pork Loin
Print Pin Recipe SaveIngredients
Meat
- 2 pounds pork loin
Spicy Rub
- 2 tbs Kosher salt
- 2 tbs brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 tablespoon chile powder
- 1 teaspoon pepper
Glaze
- 12 ounces Coke
- 2 tablespoons honey
- ¼ cup brown sugar
- 1 tablespoons chipotle in adobo sauce, more to taste
- 2 tablespoons balsamic vinegar
- 1 teaspoon cinnamon
- Pinch of salt and pepper
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Instructions
Meat
- Preheat oven to 425F.
- Rub the pork on all sides with the rub, pressing it into the meat.
- Allow it to stand for 20 minutes.
- Heat some olive oil in a heavy pan and saute the meat on all sides until the rub has made a golden brown crust.
- Remove from heat and brush with glaze.
- Bake 15 minutes per pound or until done (140F), glazing 2 or 3 more times.
- Let stand for 10 minutes before slicing and serving. The meat will continue to cook to a safe temperature of 145F during the resting period.
Glaze
- Stir ingredients together in a heavy saucepan.
- Simmer until reduced and syrupy, about 10 to 15 minutes.
Spicy Rub
- Mix together well. Store in a tightly covered container.
Notes
-
- Be sure to let the pork rest for 5 to 10 minutes after removing it from the oven.
- I like to use one (clean) hand to sprinkle the spice rub onto the pork loin and then my other hand to press it on. This way, I'm not contaminating the extra dry rub with bacteria, so I can save it for another time.
-
- After adding the dry spice rub, you can let the pork loin sit at room temperature. In fact, this helps it cook better.
-
- Always check for doneness with a roast meat thermometer in the thicket part of the pork, generally near the center.
-
- Keep the meat juicy by letting it rest under a loose foil tent.
-
- For extra tender sliced pork, cut against the grain of the meat. In other words, cut across the muscle fibers, not in line with them.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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