Cream Soda–Glazed Pork Bites

This hearty 15-minute cream soda-glazed pork tender bites recipe has revolutionized my weeknight dinner rotation. The sweet, sticky glaze caramelizes perfectly around tender pork pieces, creating an irresistible combination that satisfies both quick dinner needs and party appetizer demands.

I first created this recipe during a particularly hectic week when I needed something fast but didn't want to sacrifice flavor. My family was so impressed they requested it three times that same month, and it's now our go-to when guests drop by unexpectedly.

Ingredients

• Pork tenderloin 1 lb cut into 1-inch pieces: gives you the perfect tender texture without long cooking times
• Kosher salt and freshly ground black pepper: enhance the natural pork flavor without overpowering
• Cream soda: provides the secret sweet foundation for the glaze with its vanilla notes
• Soy sauce: adds essential umami depth and balances the sweetness
• Apple cider vinegar: brings necessary acidity to cut through richness
• Brown sugar: helps create caramelization and thickens the glaze
• Dijon mustard: adds complexity with its subtle tang
• Garlic powder: infuses aromatic notes without burning like fresh garlic might
• Fresh chives or green onions: optional for bright color and fresh flavor contrast
• Sesame seeds: optional for subtle nuttiness and visual appeal

Instructions

Prep the Pork:

Pat each piece of pork completely dry with paper towels to ensure proper browning. Season generously with kosher salt and freshly ground black pepper on all sides. This step creates the foundation for flavor development.

Create the Perfect Sear:

Heat a large nonstick skillet over medium-high heat until hot but not smoking. Add just enough oil to coat the bottom of the pan. Carefully arrange pork pieces with space between each one to avoid steaming. Sear for 2 to 3 minutes per side until golden brown with a slight crust forming. Remove pork to a clean plate when nearly cooked through.

Build the Glaze Base:

Without cleaning the skillet, pour in cream soda which will bubble and help deglaze the pan. Immediately add soy sauce, apple cider vinegar, brown sugar, Dijon mustard, and garlic powder. Whisk thoroughly to combine, making sure to scrape up all the flavorful browned bits from the bottom of the pan.

Reduce and Concentrate:

Bring the liquid mixture to a vigorous boil, then reduce heat to maintain a steady simmer. Allow the glaze to cook undisturbed for 3 to 4 minutes, only stirring occasionally. Watch as it transforms from thin and bubbly to glossy and syrupy, reducing by approximately half in volume.

Glaze the Pork:

Return the seared pork pieces to the skillet, gently folding to coat each piece thoroughly in the glaze. Continue cooking for 2 more minutes, occasionally turning the pieces to ensure even coating and to finish cooking the pork through to 145°F internal temperature.

Finish and Garnish:

Transfer the glazed pork bites to a serving dish, pouring any remaining glaze over the top. Sprinkle with finely sliced chives or green onions and a light dusting of sesame seeds for visual appeal and flavor contrast.

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The cream soda is truly the magic ingredient in this recipe. I discovered it by accident when I was out of apple juice one night and needed something sweet for a glaze. The vanilla notes in cream soda create a depth that regular sugar simply cannot match. My husband now refuses to eat glazed pork made any other way!

Make-Ahead Options

You can prepare the pork bites and glaze separately up to 24 hours in advance. Store the seared pork in an airtight container in the refrigerator. When ready to serve, gently reheat the glaze in a skillet until bubbling, then add the pork and finish as directed. This makes entertaining incredibly simple while still delivering that fresh-cooked taste.

Perfect Pairing Ideas

These glazed pork bites shine when served over fluffy jasmine rice that soaks up the extra sauce. For a complete meal, add a side of quick-pickled cucumbers with rice vinegar and a sprinkle of red pepper flakes. The cool crunch and acidity perfectly balance the sweet glaze. When serving as an appetizer, provide small bamboo picks and a side of the reduced glaze for extra dipping.

Ingredient Substitutions

No cream soda available? Root beer works wonderfully as a substitute with its similar vanilla notes. For a healthier version, try using coconut aminos instead of soy sauce to reduce sodium while maintaining that umami flavor. Honey can replace brown sugar for a different flavor profile, though you may need to reduce it slightly longer. If pork is not your preference, chicken thighs cut into similar sized pieces work beautifully with this glaze.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The glaze will thicken considerably when cold. To reheat, add a tablespoon of water to a skillet along with the pork bites and warm over medium heat until just heated through. Avoid microwave reheating if possible as it can make the pork tough. These bites do not freeze well as the texture of the glaze changes significantly upon thawing.

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I hope this cream soda-glazed pork becomes a staple in your home like it has in mine. The combination of speed and flavor makes it perfect for those nights when you want something special without spending hours in the kitchen.

Recipe FAQ

→ What cut of pork works best for these bites?

Pork tenderloin is ideal—it's lean, cooks quickly, and stays tender in bite-sized pieces.

→ Can I substitute another protein?

Yes, chicken breast or thighs work well as a substitute. Adjust cooking time as needed for doneness.

→ How do I make this dish gluten-free?

Simply use gluten-free soy sauce or tamari instead of standard soy sauce to keep the dish gluten-free.

→ Does the cream soda flavor overpower the pork?

No, the soda adds a subtle sweetness and caramelization, balancing perfectly with the tangy and savory ingredients.

→ What are some serving suggestions?

Try these bites over steamed rice or as finger food for parties. Garnish with chives or sesame seeds for extra flair.

→ Can I make the glaze spicier?

For heat, add a pinch of chili flakes or a dash of hot sauce to the glaze as it simmers.