Experimental Cooking: Coca-cola bbq pork loin…

29 Mar

I was in the mood to cook some this weekend.  However, I had no clue what I was going to make.  My mind was pondering our amazing Disneyland trip and I thought that my husband loved Flo’s V8 Cafe.

hanging out at flo's!

hanging out at flo’s!

I started searching for recipes to make pork loin and the coca-cola barbeque sauce.  However, I didn’t find anything related directly to the park, so I went with what looked good.  I am not a pork fan, so I wanted to make sure I found a recipe that makes it tender as my biggest pet peeve is dry pork!

my hubby's meal from flo's!

my hubby’s meal from flo’s!

I found a recipe that looked amusing for pork that seemed easy to make.  On food.com I found this recipe:

1 lb boneless pork tenderloin (approximate)
salt and pepper
dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)


1  NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.

2 NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
3 Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
4 Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
5 Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven’s accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5-10 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.
6 NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have an oven probe or a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
7 According to Sara Moulton on FoodTV, botulism is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier). If the center of the meat is not a little pink, it is overcooked!
8 VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Read more at: http://www.food.com/recipe/perfect-pork-tenderloin-63828?oc=linkback

our pork!

our pork!

It was amazing!  It was the first pork that I had that I actually liked.  It was 2.5 lbs so we cooked it on 525 for 13 minutes and 45 seconds.  It turned out amazing. When we cut into it, the juice just dripped out of it! So delicious!
The coca-cola barbeque sauce had a few varieties of recipes, but I found an easy one that sounded yummy. This one is from addapinch.com:


  • 1 cup ketchup
  • 1/4 cup Worcestershire Sauce
  • 1 teaspoon garlic salt
  • 1 cup Coca-Cola
  • 1/4 cup brown sugar, loose
  • 1/2 teaspoon hot sauce


  1. Mix all ingredients together in a saucepan over medium to low heat.
  2. Allow to boil for about 5 to 10 minutes until reduced and thickened.
  3. Remove from heat and pour into cleaned jars and store in the refrigerator for several months or use immediately.

More recipe info.

My husband said it tasted similar to the one at Flo’s!  Together it was yummy and brought back some fond memories of our amazing vacation!

Our meal!

Our meal!


One Response to “Experimental Cooking: Coca-cola bbq pork loin…”


  1. Pulled Pork with Caramelized Onions… | Faith Trust and Pixie Dust - June 30, 2013

    […] was looking for a summer recipe for the crock pot!  I am not a huge fan of pork, however after my amazing pork find to bring back memories of flo’s v8 cafe, I was willing to try this […]

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