Question on Pork Medallions and sous vide

I have a recipe we’ve made several times that calls for 1/2/ inch thick pork medallions marinated for several hours and then quickly cooked for 2 minutes a side before adding to the rest of the dish.

Wonder if there’s anything to be gained from first cooking the tenderloin sous vide before slicing into medallions and marinating or is this a recipe for which sous vide offers no advantages. What do people who are better cooks than I think?

I’d follow the Fine Cooking recipe as written because has the potential to give the dish a distinctive wok-hey flavour that SV won’t.

Observe the suggested pan temperature, method, and the cooking time as a maximum as there will be substantial carry-over with thin medallions.