Sirloin pork roast

I did not have an approved sous vide recipe for a pork loin roast. Recipes on several different reputable sites suggested that you could cook a 3-5 pound roast anywhere from 135 to 150 degrees anywhere from 2.5 to 12 hours. Christ.

I settled on a compromise. I am cooking a 2.5 pound roast at 140 degrees for five hours.

Then I'm going to douse it in a butter, apple cider vinegar, herb mixture and roast it at 450 degrees for at least ten minutes, maybe more. We shall see.

Granted, internal temp has to be right, or we may have to roast it for longer at a lower temp... here's hoping. Results to be reported.

Update 1: the bag broke sometime after an hour and a half. I rebagged it, cleaned the sous vide, and got it going again. Don't know how long it was in a hot water bath, but, well, them's the breaks.

Update 2: Followed instructions. Pork came out tough. Okay, but the bone in sirloin was a pain in the ass to cut. Need a new recipe, frankly.