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Pork Loin with Bourbon-Cola Sauce

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 8


  • 1 (3-pound) pork loin roast, trimmed and tied with butcher’s twine
  • 2 tablespoons olive oil
  • 1½ teaspoons salt
  • 1½ teaspoons ground black pepper, divided
  • 1 cup ketchup
  • ¾ cup cola (not diet)
  • ½ cup bourbon
  • ¼ cup firmly packed light brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cornstarch
  • ½ teaspoon garlic powder
  • chopped fresh parsley, for garnish


Preheat oven to 400˚F. Line a rimmed baking sheet with foil; spray foil with cooking spray.

Brush pork with oil; sprinkle with salt and 1 teaspoon pepper. Place on prepared pan.

Bake for 30 minutes.

Meanwhile, in a small saucepan, bring ketchup, cola, bourbon, brown sugar, Worcestershire, mustard, cornstarch, garlic powder, and remaining ½ teaspoon pepper to a boil over medium heat. Cook, stirring frequently, until thickened, about 10 minutes.

Remove pork from oven, and brush with ¾ cup sauce. Reduce oven temperature to 350˚F.

Bake until an instant-read thermometer inserted in thickest portion registers 145˚F, 25 to 30 minutes more. Serve with remaining sauce. Garnish with parsley, if desired.

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