Cola Pork Loin

🧂 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

• 1 Place pork loin roast in a large resealable plastic bag.
• 2 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.
• 3 Preheat grill to 250 degrees F. Use apple, cherry, pecan, or maple wood chips,
  chunks, or pellets for this recipe.
• 4 Remove the pork roast from the bag, and season the roast with salt and black
  pepper.
• 5 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.
• 6 Cook the pork loin until it reaches an internal temperature between 150 degrees
  F. Check multiple spots to confirm their doneness.
• 7 Once cooked, use heat-resistant gloves to remove the roast from the grill.
• 8 Place the cola pork loin on a clean cutting board and let it rest for 10
  minutes.
• 9 Carve into 1/2 inch thick slices and serve as is or topped with a compound
  butter.
• 10 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 Info