First voyage into uncharted waters(at least for me)
Decided to Pre-sear the loin chops in bacon fat based on online reviews.
![](http://tapatalk.imageshack.com/v2/14/12/28/de414a39d365dd71a88feb8118f06432.jpg)
Got my Anova set-up with Muebe's help.
![](http://tapatalk.imageshack.com/v2/14/12/28/0b2e9611b6508bce8e56ecd7fe0677ac.jpg)
Into the water bath at 139 degrees for 4 hours.
Pulled and did a very quick post-sear to tighten it up a bit.
These came out good, but not blown away. I think the lean loin is tough to improve on with SV.
![](http://tapatalk.imageshack.com/v2/14/12/28/b65a53080fad5bfeb9472811e55ed9e3.jpg)
Any suggestions are always welcome.