Sous Vide pork sirloin tip roast

double

So I picked up a costco pack of pork sirloin tip roasts as they were cheap. Whats the consensus on chucking one in the Sous Vide for 24 hours then a sear on the egg? Any other suggestions?

nolaegghead

Never tried one of those.  I'd to with 135F for 24 hours, maybe a brine or marinade before, then sear. 

Segregate meats into those with lots of connective tissue, which need to be cooked to 160 if cured, or 195-ish if not, versus meats from muscles where they don't do a lot of work - sirloins, loins, tenderloins, etc.  Those should be cooked medium rare, or they get tough.

In this case, I'd go with MR.