7-6-5 Pork Tenderloin Recipe: Pan-Seared Crisp With Juicy Pink Centers

This 7-6-5 pork tenderloin recipe delivers restaurant-quality results with a crispy sear and juicy pink centers—exactly what makes pork tenderloin my go-to weeknight centerpiece.

The secret lies in the dry-brine method: 7 hours of salting, 6 hours of refrigeration, and a 5-minute high-heat sear that transforms tough cuts into melt-in-your-mouth perfection. I perfected this technique during my apprenticeship in Charleston, where precision and timing turn simple ingredients into something extraordinary.

The beauty of this recipe is its foolproof simplicity—no fancy equipment, just a cast-iron skillet and a little patience. The dry brine enhances flavor while keeping the meat tender, and the sear creates that coveted crust that holds up even when sliced.

For best results, finish in the oven until the internal temperature hits 145°F, ensuring every bite is juicy without being overcooked. This method works for any pork tenderloin, whether you source it from a local butcher or your own farm.

What you’ll end up with is a crispy-edged, tender pork tenderloin that’s rich in flavor and effortlessly elegant. The technique is straightforward, but the results are restaurant-worthy—ideal for dinner parties or a special weeknight meal.

Pair it with roasted potatoes, a tangy apple slaw, or a bold red wine reduction to complete the dish. The key is confidence in the process, and I promise, once you try it, you’ll never go back to plain roasted pork.

This recipe scales beautifully, so whether you’re cooking for two or a crowd, the 7-6-5 method ensures consistent results every time. The dry-brine step can be done ahead of time, making prep a breeze.

Trust me—this is the pork tenderloin recipe that will become a staple in your rotation. Let’s get cooking!

Ingredients for 7 6 5 pork tenderloin

Simple ingredients, extraordinary technique—this is the secret to restaurant-worthy pork tenderloin.

The pork tenderloin makes all the difference here. Center-cut is non-negotiable—it stays tender and doesn't dry out. I always source mine from local butchers or high-end grocery stores like Whole Foods, where they can guarantee freshness. Look for a piece with good marbling and a vibrant pink color. If you're buying a larger roast, trim it yourself to remove any silver skin—it can make the crust uneven. The dry brine is what transforms this cut from good to extraordinary, so don't skip it. For the salt, Diamond Crystal is my go-to because it's coarser and dissolves more evenly. If you can't find it, regular kosher salt works, but you might need to adjust slightly.

No fresh rosemary or thyme? Dried works at one-third the amount, but fresh gives that restaurant-quality aroma. The butter pieces are crucial—they render down to create a golden crust. If you're short on time, use 2 tbsp butter and 1 tbsp oil instead. For the garlic, smashing the cloves releases more flavor than mincing. The red wine vinegar in the deglaze adds brightness—if you don't have it, lemon juice works just as well. And trust me, the parsley garnish isn't just for looks. It adds freshness that cuts through the richness of the pork. If you're serving this to guests, the extra effort in presentation makes a world of difference.

The dry-brined pork keeps beautifully in the fridge for up to 2 days before cooking, so plan ahead. Once cooked, it reheats perfectly—just warm in a 350°F oven for 10 minutes with a splash of water or broth. For make-ahead convenience, I like to cook the pork, let it rest, then slice and portion it into meal-prep containers. It stays tender for 3-4 days in the fridge or 3 months frozen. The crust loses some crispness when reheated, but the flavor remains incredible. If you're cooking for a crowd, double the recipe—the technique scales perfectly.

Step-by-step instructions for perfectly cooked pork tenderloin

Here's how to achieve that legendary 7-6-5 finish with a crisp exterior and juicy pink center.

Pat the 1.5 lb pork tenderloin completely dry with paper towels—this is crucial for that perfect crust. In a small bowl, combine the 1.5 tbsp kosher salt and 1 tsp freshly ground black pepper. Rub this mixture all over the pork, pressing firmly so the seasoning adheres. Let it sit at room temperature for 15 minutes while you prepare your pan.

Heat a large skillet over medium-high heat until it's very hot. Add the 2 tbsp extra-virgin olive oil and swirl to coat. Place the pork in the pan and sear for 6 minutes on each side, turning only once. You're aiming for a deep golden brown color—this creates that signature crispy exterior while keeping the inside juicy. Don't move it around; let it develop that crust undisturbed.

Remove the pork from the pan and let it rest on a plate. Reduce the heat to medium and add the 3 tbsp cold unsalted butter, cut into 6 equal pieces. Let it melt completely, about 1 minute, then add the 4 smashed garlic cloves. Cook for 30 seconds until fragrant—you should smell that garlic releasing its aroma.

Sprinkle in the 0.5 tsp finely chopped fresh rosemary and 0.5 tsp fresh thyme leaves. Stir for 10 seconds until the herbs are wafting through the butter. Immediately add the 1 tbsp all-purpose flour and stir vigorously for 20 seconds to cook off the raw flour taste. This creates a light roux that will thicken your sauce beautifully.

Pour in the 1 tbsp red wine vinegar and scrape up all the browned bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor—don't miss them! Let the vinegar simmer for 1 minute until it reduces by half and the sauce begins to thicken slightly. The acidity brightens the butter and balances the richness.

Return the pork to the pan and spoon the sauce all over it, basting for 30 seconds. This ensures every surface gets coated with that flavorful butter mixture. The pork should now be resting at about 130°F internally—this is your 7-minute target temperature for the first stage of cooking.

Transfer the pork to a cutting board and let it rest for 5 minutes. This is where the magic happens—the juices redistribute throughout the meat instead of running out when you cut into it. Use a meat thermometer to check the internal temperature. It should read 145°F (your 6-minute target). If it's lower, return it to the pan for 1-2 minutes per side until it reaches this temperature.

For the final 5-minute stage, you'll want the pork to reach 145°F. This gives you that perfect medium-rare center with a juicy pink color throughout. The crust should remain crisp while the interior stays tender and moist. If you prefer a more well-done center, you can carry it to 150°F, but I find 145°F delivers the best texture and flavor balance.

Slice the pork into 1-inch thick medallions against the grain for maximum tenderness. Spoon any remaining sauce from the pan over the top and garnish with the 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich butter sauce and brightens the presentation.

Serve immediately with your choice of sides—roasted vegetables, mashed potatoes, or a crisp green salad. Each bite should deliver that perfect combination of crispy exterior, juicy pink center, and herby butter sauce. The 7-6-5 method ensures you hit that sweet spot every time without overcooking the tenderloin.

Essential equipment for this dish

Cast Iron Skillet

Your cast iron skillet is non-negotiable for this recipe—it retains heat like nothing else and creates that perfect crust. I swear by my Lodge 10.25-inch pre-seasoned skillet (the classic with the handle loop), but any well-seasoned cast iron will work.

If you're new to cast iron, give it a quick preheat on the stove for 5 minutes before adding oil. This ensures even heat distribution for that golden sear. 🔥

Meat Thermometer

A meat thermometer is your best friend here—it eliminates guesswork and ensures perfect doneness every time. I use the ThermoWorks Smoke for its accuracy and durability, but even a basic instant-read thermometer (like the Taylor Precision Products) will do.

The 145°F internal temperature is critical for juicy pink centers. I always keep mine handy during the final resting phase to verify doneness.

Cutting Board

Invest in a high-quality cutting board for slicing—wood or plastic both work, but I prefer end-grain boards like the John Boos 12x18-inch for their durability. A sharp chef's knife (I use a Wüsthof Ikon) is equally important.

Slice against the grain for maximum tenderness—this is especially true for pork tenderloin, which can be stringy if cut incorrectly. A sharp knife also makes clean cuts that look restaurant-worthy.

Wooden Spoon

A wooden spoon is essential for deglazing and basting. I keep a 6-inch hickory spoon from OXO in my kitchen—it’s sturdy enough to scrape up browned bits without scratching your skillet.

Wood also won’t react with acidic ingredients like red wine vinegar, preserving the flavor. Avoid metal utensils during deglazing, as they can scratch your skillet’s seasoning.

Paper Towels

Don’t overlook paper towels—they’re crucial for patting the pork dry before seasoning. I use Bounty because they absorb moisture without leaving lint behind. A dry surface is key for that crisp crust, so take your time here.

If you’re short on time, use a clean kitchen towel, but avoid terry cloth, which can leave fibers behind. Pro tip: Keep a stack nearby for quick cleanups during cooking.

Optional: Stand Mixer

For larger batches, a stand mixer (like my KitchenAid Artisan) can help with prep. Use the paddle attachment to quickly mix the butter, herbs, and flour for the sauce—it’s faster than stirring by hand.

If you’re cooking for two, this step is easy enough by hand, but for a crowd, the mixer saves time. Just be sure to scrape down the sides for even distribution of flavors. ✨

Frequently asked questions