Monday:

1. divide pork loin into thirds (mostly because of the size of the sous vide cooker)
2. dust with salt, pepper, hot smoked paprika, and coriander
3. load into bags
4. add maple syrup
5. refrigerate

Wednesday:

1. sous vide 135 for 48 hours

Friday:

1. separate meat from fluids
2. let air dry and cool
3. put in refrigerator

Saturday:

1. heat cast iron skillet (15″) and quickly sear the fork outta those beaches!
2. slice thin
3. hope for the best

I actually took one of the thirds and placed it immediately in the cooker on Monday so that on Wednesday I could gauge how two days was going to work.  Everything looks good as of Wednesday.  Into the water go the other two thirds.

Turned out better than expected.  Many compliments from the guests.