Pork Tenderloin Reheat

I'm doing a rather large cook (for me anyway) next weekend. I'm cooking 80 pork tenderloins. The party is on Saturday, but I need to cook the bulk of it on Friday and reheat the day of. I plan to vacuum seal after they reach temp and flash chill for overnight storage in the fridge.

My question is, should I slice before I seal, or should I seal whole and slice when serving? I plan to reheat via sous vide and then into warm roaster pans.

Thanks!