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.

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?

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.