Cooking time does not include brining. Don’t confuse pork tenderloin with pork loin; the tenderloins are smaller with less fat and muscle. I love the flavor of pear in this recipe, but apple will work as well. To cook crisp, I use regular-cut bacon, not thick-cut. Be careful not to overcook the pears; they should be softened but still hold together. If they sauce should become too thick, thin it with water to your desired consistency.