Coca-Cola Pork Roast au Jus

This old-fashioned style pork roast is made with Coca-Cola, brown sugar, and herbs creating a delicious "au jus" or sauce that is lovely over the pork and mashed potatoes. The pork loin is seared before cooking, locking in moisture. Made in a dutch oven for easy clean up. A family-friendly dinner that's always a hit and easy to make, too.

Course Dinner

Cuisine American

Recipe Type Baked, Christmas, Dutch Oven, Fall, High-Protein Meals, Pork, Potatoes, Served Hot

Skill Level Easy

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 520kcal

Author Angela G.

Equipment

Ingredients

Pork

2 lbs pork loin roast
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
2 teaspoon garlic paste

Sauce (au jus)

1 onion sliced
1 cup Coca-Cola (8oz)
½ cup brown sugar
¼ cup apple cider vinegar
2 tablespoon Worcestershire sauce
2 tablespoon Dijon mustard
1 tablespoon soy sauce
2 sprigs fresh rosemary or 1 teaspoon dried

Serve with

4 cups mashed potatoes warm
2 cups carrots roasted or cooked with pork

Instructions

Preheat oven to 325°F.
Season pork. Rub pork loin with olive oil, salt, pepper, and garlic, ensuring it's evenly coated.
Sear pork. Place your dutch oven on the stovetop over medium-high heat. Sear the pork loin until golden brown on all sides. Remove pork and set aside.
Sauté onions. In the same dutch oven, without cleaning it, sauté onion until translucent.
Prepare the sauce. In a medium bowl, whisk together Coca-Cola, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, soy sauce, and rosemary leaves until the sugar is mostly dissolved.
Roast pork with sauce. Place pork loin back in the dutch oven on top of the onions (and carrots if cooking with pork). Pour Coca-Cola mixture over the pork loin. Bring sauce to a boil, then cover with lid.
Transfer dutch oven to the preheated oven and bake for about 60-75 minutes, or until the internal temperature of the pork reaches 145°F. Baste the pork occasionally with the pan juices throughout the cooking process.
Slice and serve. Once cooked, let the pork loin rest for 10 minutes on a cutting board, loosely covered with foil, before slicing.
Serve pork with mashed potatoes and roasted carrots using the sauce as gravy for the mashed potatoes and spooning some over the slices of pork as your "au jus."

Notes

Nutrition Facts include pork only.
Roast sliced carrots drizzled with olive oil, seasoned with salt and pepper, in the oven on a baking sheet along with pork for about 30 minutes or until desired tenderness is reached.
Or to cook carrots with the pork, add along with onions. Note, that this will change the flavor of the au jus sauce to make it sweeter.
Pork is done when internal temperature reaches 145ºF. Do not overcook or pork will taste dry. Allow pork to rest in order to distribute juices before slicing. Cook time will vary with the shape and exact weight of the loin so be sure to check the temperature early and keep an eye on it as it gets close to done.

Nutrition