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Instructions:
1. Prepare the Marinade:
In a medium-sized mixing bowl, combine all the wet ingredients: soy sauce, Coca-Cola, Worcestershire sauce, Dijon mustard, and ketchup.
Add the dark brown sugar and whisk until it dissolves completely, ensuring the sugar is well blended with the liquids.
Stir in the minced garlic and oil. The oil helps in giving the marinade a silky texture, and the garlic adds extra flavor.
Once the marinade is fully combined, set it aside for a few minutes to let the flavors meld together.
2. Marinate the Pork Loin:
Place the pork loin in a large resealable plastic bag, or alternatively, a shallow dish or container.
Pour the prepared marinade over the pork loin, ensuring that the meat is evenly coated with the liquid. Use your hands or a spoon to spread the marinade all over the surface of the pork.
Seal the plastic bag (or cover the dish with plastic wrap) and refrigerate for at least 2 hours, but for best results, marinate overnight. This allows the flavors to penetrate deeply into the meat.
3. Preheat and Prepare for Cooking:
Preheat your oven to 350°F (175°C).
Once the pork loin has marinated, remove it from the refrigerator. Take it out of the marinade, setting aside the remaining marinade for later use. Do not discard the marinade; it will be used to baste the pork during cooking.
Pat the pork loin dry with paper towels to remove excess moisture. This will help it sear better.
4. Sear the Pork Loin:
Heat 3 tablespoons of oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully place the pork loin into the skillet.
Sear the pork on all sides until it’s golden-brown and crisp, about 3-4 minutes per side. This helps to lock in the juices and adds flavor. Use tongs to turn the pork, ensuring each side gets nicely browned.
5. Roast the Pork Loin:
After searing the pork, pour the reserved marinade over the pork loin, making sure it’s well-coated. If necessary, spoon some marinade over the top to cover the surface.
Transfer the skillet (or Dutch oven) into the preheated oven and roast for 45-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to check the temperature.
Every 15 minutes, baste the pork with the marinade to keep it moist and flavorful. If you notice the sauce thickening too much, you can add a splash of Coca-Cola or water to loosen it up.
6. Check for Doneness:
After 45 minutes, start checking the pork’s internal temperature. If it has reached 145°F (63°C), it is safe to remove the pork from the oven. If it has not yet reached this temperature, continue roasting and checking every 10 minutes.
The pork will be tender and juicy when done, with a caramelized glaze from the Coca-Cola and brown sugar marinade.
7. Rest and Slice:
Remove the pork loin from the oven and let it rest for 10 minutes before slicing. This helps the juices redistribute throughout the meat, keeping it tender and juicy.
Slice the pork loin into 1/2-inch thick slices, ensuring each piece has a nice amount of glaze on top.
8. Serve:
Serve the pork loin slices with some of the glaze drizzled over the top. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or steamed rice.
Optionally, garnish with fresh herbs like parsley for a pop of color.
Optional Tips:
Make it spicy: Add a pinch of red pepper flakes to the marinade for a subtle kick.
Vegetable side: Roasted carrots, green beans, or brussels sprouts complement this dish beautifully.
Leftovers: Leftover pork can be sliced and used in sandwiches, tacos, or served over a bed of greens for a refreshing salad.
Enjoy your Old South Coca-Cola Pork Loin—sweet, savory, and incredibly tender!
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