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.
http://www.finecooking.com/recipe/spicy-korean-style-pork-medallions-with-asian-slaw
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?