Another (but different) reverse sear question

It's doable. I'd reverse sear the whole thing. Then slice into steaks. If not done enough then sear to order.

Might want to cook to a little under temp in the oven if that's your plan.

I'd throw that whole thing, seasoned, in a 500 degree oven for 30 minutes then take it out and cover it in foil for a 30 minute rest. The juice makes a damn fine addition to any sauce you're making.

Sous vide whole loin, rest, cut, dry, sear

Degas knows...

I think it is a matter of preference for which surfaces you want to sear. If you want to sear the flat sides of the steaks you will have to slice them first. If you are content with the outside edges being seared then you should sear before slicing. If you want all exterior surfaces seared, then you will need to take into account the time and work involved as well as the additional cooking time involved. You might need to remove the whole tenderloin from heat a few degrees lower in temperature knowing you will raise it more when searing.

My Dad grills whole tenderloins all the time, sometimes several at one time. He cuts them into steaks and serves, though. He doesn't cut them into steaks and then sear. The steaks are terrific.