Ingredients
Scale
- 1 (3 to 4-pound) center-cut pork loin roast
- 2 cups Coca-Cola (not diet)
- 1/4 cup brown sugar, packed
- 1/4 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil or vegetable oil
- Optional: 1/4 teaspoon cayenne pepper for a subtle kick
If you don’t have smoked paprika on hand, regular paprika works just fine, though it won’t add the same depth of smoky warmth that I adore from Mama Lou’s kitchen. And if you want to swap apple cider vinegar, white vinegar is a fine substitute, but the cider vinegar adds a gentle fruity tang that balances the sweetness beautifully.
Instructions
- Preheat your oven to 325°F (165°C). This slow and steady temperature ensures the pork loin stays tender and juicy, just how Mama Lou always insisted.
- In a small bowl, combine brown sugar, ketchup, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Stir until smooth and fragrant.
- Pat the pork loin dry with paper towels. This step helps the seasoning stick and helps the pork brown evenly.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. When shimmering, sear the pork loin on all sides until golden brown, about 3-4 minutes per side. I remember Mama Lou saying this step “locks in the love,” and she was right—it adds so much flavor.
- Remove the pork loin and set aside. Pour the prepared sauce into the skillet and bring it to a simmer, scraping up the seared bits stuck to the pan. This is where the magic starts as the sauce thickens slightly and deepens in flavor.
- Return the pork loin to the skillet, turning it to coat it in the sauce. Then, pour in the Coca-Cola around the pork, being careful not to wash off the seasoning on top.
- Cover the skillet or Dutch oven tightly with a lid or aluminum foil. Transfer it to the preheated oven and roast for 1.5 to 2 hours, basting the pork every 30 minutes with the pan juices. The pork is done when it reaches an internal temperature of 145°F (63°C). Ouma always said “patience is the secret ingredient,” and watching the pork slowly soak up those flavors proves her right every time.
- Once done, remove the pork from the oven and let it rest, covered loosely with foil, for 10 minutes. Resting allows the juices to redistribute, ensuring every slice is juicy and tender.
- Slice the pork loin and spoon the reduced Coca-Cola sauce over the top. Serve immediately and prepare for the compliments to roll in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
