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Sunday, January 20, 2013

Old South Coca-Cola Pork Loin

Coca-Cola is the perfect marinade for meat, as it’s a great tenderizer and of course we all know. . .”things go better with Coke.” The marinating and slow cooking makes this awesome. When the weather warms up, you can cook on the grill or in the smoker if you prefer. I just served with garden green beans from the freezer, baked sweet potatoes, and cabbage. There were plenty of folks wanting seconds and they got it as long as it lasted. It makes wonderful sandwiches for Super Bowl parties if you slice thin and stuff into your favorite yeast rolls, and for me that's Sister Shubert's. You can even make a little extra sauce if you like for the sandwiches, just cook it in a sauce pan to thicken and you're off to the races!

1/4 cup soy sauce
1 cup Coca-Cola
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves garlic, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon thyme, crushed
5 pounds pork loin roast, boned

Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.

Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours.  During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 - 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.
Coca-Cola Sauce
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper
Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like. 

11 comments:

FABBY'S LIVING said...

Great recipe, I just copied it! I don't get the party where you say "to discard" the marinara and later you say you can add some marinara while it's roasting? Thank you for this pork recipe Libby, I just love pork! Big hugs,
FABBY

Libby Murphy said...

Hey Fabby,
I should have removed that line. I have done it but didn't the last time or two, just discarded the marinade. Sorry for the mistake. Enjoy.

Ger said...

I wonder if this could be done in the crock pot?

Libby Murphy said...

Probably could be done in a crockpot.

Ivon Acevedo said...

OK!! Third try hope it posts this time!!! Wanting to try this recipe, but am not a big fan of Balsamic Vinegar and wondered if using Red Wine Vinegar would work?? Thank you!

Libby Murphy said...

If you like red wine rather than balsamic, by all means use it. Enjoy!

elinda berger said...

out of this work.....

dana studer said...

The balsamic isn't noticeable in the final product. We had it for dinner tonight. It was FABULOUS.

Unknown said...

I used White Balsamic Vinegar.

Sharon Mallard said...

Really tasty and all the guys really loved it. Easy recipe will use it again.

Homemaker said...

Have made this about 8 times now, its my go to recipe in the winter when I can't grill. It great with baked potatoes or baked sweet potatoes with butter a tad of cinnamon and sugar( I have done both) and salad, homemade mac and cheese(I use stouffers copycat recipe) with sweet Hawaiian rolls. One of our favorite suppers