John, most of us know that "Rack of Pork" is just a way charging more for pork loin. Maybe the bones are "Frenched" so it looks pretty, maybe not. It's still just pork loin. Consider the reason you haven't found a SV recipe for your meat might be partially caused by it's lack of suitability.
Weight only affects the price you paid for your meat and otherwise has just about zero impact on cooking time. Your problem is that Rack of Pork's thickness. At SV cooking temperature those dense bones add substantial thickness and form a heat-shield to the meat's core, slowing heat penetration. You have not revealed your pork loin's thickness which is fundamental in calculating SV cooking times, so we can only give you a guesstimate. At 145F, to achieve medium over-doneness, it's going to take at least 4 hours to reach thermal equilibrium and Pasteurization in a roast about 3-inches thick, yours will might take considerably longer and could become unsafe.
You might want to consider separating the meat from the bones and follow one of the pork loin recipes Alyssa suggested. If you leave a good half-inch of meat or more on the bones you will have a nice rack of ribs to serve alongside your pork loin. Separately pack those bones and cook them with the loin. Finish the rack of bones with a zesty glaze and you will be serving your soon-to-be-famous John's Pork Two-Ways.
Also, because you intend to cook at 145F you might want to brine your pork loin for 2 or 3 hours before cooking. Contemporary pork is lean and dense, so it will benefit from the moisture brining adds. It won't hurt that rack of bones to have a brining for half the time. Baldwin recommends using a 7% salt solution with 3% sugar. I use about sea water strength, 4% salt, and an equal amount of dark brown sugar for flavour, but then go about twice as long, - but not so long that it's cured.