Pan-Grilled Porkloin with Bacon Gravy


So I finally saved enough money to get a Lodge cast iron skillet!!! Woohoo! I apologize for being a geek but these are the things that truly excite me.

In the Philippines, you can get them at any Gourdo's branch. I suggest making friends with their staff because the good sizes run out quickly. I myself have yet to get an 8" and 6.5" skillet pan (Please tell me where else I can get these skillets with those sizes if you know of any other place!). 

Of course, I quickly thought of what to cook with my 10.5" square skillet. I couldn't make Shakshouka cause my skillet was too big. I wanted something quick, easy and satisfyingly meaty: Pan-Grilled Porkloin with Bacon Gravy. It's a good thing we had bacon for breakfast, I usually keep the rendered bacon fat on standby for emergencies just like this! I also love that we're using leftovers from the last meal!

It all came together nicely! The meat was perfectly moist and tender (It's a pity I didn't get to take a photo of it, we were too busy enjoying each bite!). The gravy, well, you can't go wrong with bacon flavor right??? 


Pan-Grilled Porkloin with Bacon Gravy


  • 1 kilo pork loin (around 2 pork loins)
  • 1/2 Tbsp. Cayenne Pepper
  • 1 tsp. Salt
  • 1 tsp. Ground Black Pepper
  • 2 Tbsp. Olive oil
  • 2 Tbsp. Bacon oil (Oil from cooking bacon)
  • 2 Tbsp. Flour
  • 1.5 cups Pork broth


For the Bacon Gravy:

  1. Heat the bacon oil in a small saucepan over medium-high heat.
  2. Add the flour and mix thoroughly together until it forms a paste. Cook for about 2 minutes.
  3. Gently add the pork broth while stirring constantly with a whisk. Bring to a boil and simmer for 5 minutes. Set aside.

For the Pork:

  1. Heat the cast-iron skillet over high-heat.
  2. Mix cayenne pepper, salt and ground black pepper in a small bowl.
  3. Rub the spice mix on the pork loins and drizzle with olive oil.
  4. Lay pork loins on cast-iron skillet and cook for about 1-2 minutes on each side.
  5. When all the pork loins are cooked, place them on a chopping board and "tent" with aluminum foil.
  6. Serve 2-3 minutes after cooking to allow the juices to flow.
  7. Serve with bacon gravy on the side.