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.

sous vide escapades, vol. 3: pork roast

While it may seem like heresy to put a roast in a plastic bag and cook it in water, well... it is. But I did it any way.

The Joule chefstep instructions were fine, with one caveat. The pork squeezes as it cooks, so I believe it takes longer than stated. Because you have such a big window with the sous vide machine, I recommend overestimating the time in the pot.

Once done, I recommend the broiler to brown it. This will cook it to 145 degrees internally (assuming you come out of the oven at about 135) while giving you a beautiful brown crust.