This fantastic Cola Pork Loin Roast is marinated in a tenderizing cola mixture and grilled low and slow. The result is a tender, sweet and savory loin roast!

If you’re looking for a delicious and budget-friendly alternative to other cuts of pork, pork loin is an excellent choice. When cooked low and slow, it will result in a juicy, mouthwatering pork roast. We’ve tried and tested this recipe for cola pork loin many times, and it has become one of our go-to proteins for its delicious flavor and easy prep.

Keep in mind that this recipe calls for pork loin, which is not the same cut as pork tenderloin. Both cuts are lean and flavorful. Pork loin benefits greatly from a marinade or a brine to keep it from drying out as it cooks. In this recipe, we’ll be using a sweet and savory cola marinade that adds the perfect amount of caramelization, complementing the pork’s natural flavors. You’ll be amazed at how delicious it is!

Ingredients

• 1 pork loin roast, about 3 pounds
• Cola (any cola flavored soft drink)
• Honey
• Dijon mustard (substitute with stone ground or yellow mustard)
• Olive oil
• Garlic (substitute with minced shallots)
• Salt and black pepper
• Fresh rosemary 

We’ve had great success preparing this recipe on both a charcoal grill and a pellet grill. However, if you’re using a charcoal unit like a Weber Kettle or a Kamado-style cooker like the Big Green Egg, you’ll need to create a two-zone fire by banking the hot coals on one side. It’s important to set it up for indirect cooking as we’ll be cooking the pork loin low and slow. A pellet grill is more straightforward.

Best woods for pork loin

Lean pork roasts typically handle mild to moderate smoke flavor well. It is best to use fruit woods like apple, peach or cherry, and moderate woods like maple or pecan. Anything too robust will overpower the meat.

Steps to make cola pork loin

• Place pork loin roast in a large resealable plastic bag.
• Combine cola, honey, Dijon mustard, olive oil, minced garlic, and rosemary. Pour the mixture over the pork. Toss to coat and seal the bag. Marinate in the refrigerator for 8-12 hours.
• Preheat grill to 250 degrees F. Use apple, cherry, pecan, or maple wood chips, chunks, or pellets for this recipe.
• Remove the pork roast from the bag, and season the roast with salt and black pepper.
• Place loin on the grates over an aluminum drip pan (if there is room). Close the lid, and cook for 1 1/2 to 2 hours (or 25 minutes per pound), turning the roast halfway through cooking.

Carving and Serving

• Cook the pork loin until it reaches an internal temperature between 150 degrees F. Check multiple spots to confirm their doneness.
• Once cooked, use heat-resistant gloves to remove the roast from the grill.
• Place the cola pork loin on a clean cutting board and let it rest for 10 minutes.
• Carve into 1/2 inch thick slices and serve as is or topped with a compound butter.
• Store your leftover cola pork loin roast in an airtight container in your refrigerator for 3-4 days. Reheat in a skillet for best results.

Oven option

Follow the marinating step as described above. Then bake the pork loin at 275 degrees F, on a wire rack over a baking sheet for 1-1 1/2 hours, or until the internal temperature of the pork loin reaches 150 degrees F.

Print

Cola Pork Loin

A delicious cola marinated pork loin, cooked low and slow on the grill! Perfect for Sunday dinners and weekly meal prep.

Course Main Course

Cuisine American

Keyword cola pork loin, pork loin

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 8 servings

Calories 462kcal

Ingredients

• 1 pork loin roast about 3 pounds
• 1 1/2 cups cola
• 1/2 cup honey
• 3 cloves garlic minced
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons fresh rosemary minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

Instructions

• Place pork loin roast in a large resealable plastic bag.
• Combine cola, honey, Dijon mustard, olive oil, minced garlic, and rosemary. Pour the mixture over the pork. Toss to coat and seal the bag. Marinate in the refrigerator for 8-12 hours.
• Preheat grill to 250 degrees F. Use apple, cherry, pecan, or maple wood chips, chunks, or pellets for this recipe.
• Remove the pork roast from the bag, and season the roast with salt and black pepper.
• Place loin on the grates over an aluminum drip pan (if there is room). Close the lid, and cook for 1 1/2 to 2 hours (or 25 minutes per pound), turning the roast halfway through cooking.
• Cook the pork loin until it reaches an internal temperature between 150 degrees F. Check multiple spots to confirm their doneness.
• Once cooked, use heat-resistant gloves to remove the roast from the grill.
• Place the cola pork loin on a clean cutting board and let it rest for 10 minutes.
• Carve into 1/2 inch thick slices and serve as is or topped with a compound butter.
• Store your leftover cola pork loin roast in an airtight container in your refrigerator for 3-4 days. Reheat in a skillet for best results.

Nutrition

Calories: 462kcal | Carbohydrates: 22g | Protein: 62g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 173mg | Sodium: 594mg | Potassium: 1049mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 3IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 2mg

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