This easy, classic recipe yields a fork-tender, juicy pork roast topped with a sweet-spicy Coca-Cola glaze. It’s approachable for first-time roast cooks and impressive enough for a weekend dinner.
🗝️ Key takeaways
- Old-fashioned pork roast turns out tender and juicy with a caramelized, sweet-and-spicy glaze.
- This dish is a favorite for Sunday dinner—expect hungry neighbors once the aroma starts to spread.
- No lengthy marinades needed: a dry rub and a quick glaze deliver the flavor with minimal prep.
Coca-Cola glazed pork loin is full of flavor. Other dark, sweet sodas like Dr Pepper or root beer can be used as well (avoid diet versions). Flat soda works too—the carbonation isn’t necessary.
🧾 Ingredients
Below is a summary of the ingredients. Full measurements and the step-by-step method are in the recipe card at the bottom of the page.
📖 Variations
- Use bone-in loin, tenderloin, or pork chops—adjust cooking time to match the cut and thickness.
- Bump up or tone down the heat by changing the amount of chipotle in adobo and chili powder.
- Any dark, sugared cola works. If possible, try cane-sugar Coca-Cola for a richer flavor.
- If you don’t have balsamic vinegar, red wine vinegar is a fine substitute.
🔪 Instructions
This is an overview of the method. The printable recipe card below contains full details and exact measurements.
Combine the dry rub ingredients in a bowl.
Whisk the glaze ingredients together and simmer until syrupy.
Pat the dry rub generously over all surfaces of the pork.
Sear the pork in hot olive oil until a golden crust forms all around.
Roast in the oven, brushing with the Coca-Cola glaze two or three times until the exterior is glossy and caramelized.
🥫 How to store leftovers
Refrigerate leftover glazed pork loin for three to four days in an airtight container. It’s excellent cold in sandwiches or reheated.
Reheat gently on the stovetop over low heat, in an air fryer at 350°F, or in the microwave. If microwaving, add a splash of broth or water to keep the meat moist.
Freeze leftovers for up to three to four months in a tightly sealed bag to avoid freezer burn. Thaw overnight in the refrigerator before reheating.
Marye’s Tip:
Let the pork rest after removing it from the oven. Resting allows the juices to redistribute and the internal temperature to rise slightly for perfectly juicy slices.
💭 Things to know
- Use one clean hand to sprinkle the rub and the other to press it into the meat to avoid contaminating leftover seasoning.
- Letting the rubbed pork sit at room temperature for a short time helps it cook more evenly.
- Use an instant-read thermometer in the thickest part of the roast to check doneness. Aim for 140°F when you remove it from the oven; carryover will bring it to 145°F while resting.
- Keep the meat juicy by tenting it loosely with foil during the rest period.
- For the most tender slices, cut across the grain of the meat.
👩🍳 FAQs
Yes. Tenderloin is long and very lean; loin is larger and contains more fat, which makes for a juicier roast.
Estimate about 15 minutes per pound at 425°F, but check the temperature a few minutes early to avoid overcooking.
No. This recipe relies on a dry rub and a cooked glaze rather than a wet marinade.
Pork shoulder is better suited to slow cooking. For this quick roast method, choose loin or tenderloin for best results.
📚 Related recipes
- Fried Pork Chops and Gravy — a classic homestyle meal.
- Bottom Round Roast — juicy and savory, ideal for feeding a crowd.
- Braised Pork and Red Cabbage — a crockpot meal that’s hearty and flavorful.
-
Slow Cooker Brisket Sliders
-
Cranberry Meatballs
-
Southern Coca-Cola Glazed Ham
-
Hamburger Noodle Casserole
🍽️ Serve with…
Keep sides simple and comforting: mashed potatoes, green beans with bacon, or butter beans all pair beautifully with the sweet-spicy roast.
A puff pastry asparagus tart makes a nice starter.
Serve with red skin mashed potatoes and bacon-smothered green beans for a hearty meal.
Creamy butter beans are another comforting side that pairs well.
Finish the meal with a themed dessert like a Coca-Cola chocolate cake for a fun, cohesive menu.
📞 The last word
This Coca-Cola glazed pork loin is tender, flavorful, and reliably crowd-pleasing. Adjust the recipe servings in the card below to scale the ingredients precisely for your meal.
If you try this recipe, please leave a comment and rating—your feedback helps others decide what to cook next!
📖 Recipe
Spicy Southern Coca Cola Glazed Pork Loin
Ingredients
Meat
- 2 pounds pork loin
Spicy Rub
- 2 tbsp Kosher salt
- 2 tbsp brown sugar
- 1 tsp ground ginger
- ½ tsp ground cloves
- 1 tbsp chile powder
- 1 tsp pepper
Glaze
- 12 ounces Coke (or other dark cola)
- 2 tbsp honey
- ¼ cup brown sugar
- 1 tbsp chipotle in adobo (more to taste)
- 2 tbsp balsamic vinegar
- 1 tsp cinnamon
- Pinch of salt and pepper
Instructions
Meat
- Preheat oven to 425°F.
- Rub the pork on all sides with the spice rub, pressing it into the meat.
- Allow it to stand for 20 minutes at room temperature.
- Heat olive oil in a heavy skillet and sauté the meat on all sides until the rub forms a golden-brown crust.
- Remove from heat and brush with the glaze.
- Bake about 15 minutes per pound or until the internal temperature reaches 140°F, glazing 2–3 more times while roasting.
- Let rest 10 minutes before slicing; the temperature will rise to about 145°F during resting.
Glaze
- Combine glaze ingredients in a heavy saucepan.
- Simmer until reduced and syrupy, about 10–15 minutes.
Spicy Rub
- Mix the rub ingredients well and store in a sealed container for future use.
Notes
Storage: Cool leftovers to room temperature, cover, and refrigerate for 3–4 days. Freeze up to 3–4 months in a sealed bag.
Tips:
- Always check doneness with an instant-read thermometer in the thickest part of the roast.
- Let the roast rest 5–10 minutes after baking for the juiciest results.
- Allowing the rubbed pork to sit briefly at room temperature helps even cooking.
Nutrition Facts
Nutrition estimates are approximate. Verify with your own calculator for medical or dietary needs.
First published October 4, 2023. Last updated March 13, 2024 for editorial updates.