New Recipe: Peanut Noodle Salad with Cucumber and Roast Pork

This is a new recipe I'm trying.  Pork loins are so inexpensive...I just bought 4 at Costco for $20 and will only need to use 1 for my family of 3 eaters.  This recipe is from Food and Wine, although I'm going to modify it a bit:

Serving for 6
1 teaspoon fresh chives
3 T vegetable oil
One 1 Lb pork tenderloin
Salt
1/2 cup smooth peanut butter (I'm going to use chunky because that is what I have)
1/4 cup Cider Vinegar (something I would get at the market just to have on my shelf)
2 T Worcestershire sauce
1 T honey
10 ounces dried linguine
One cucumber, peeled, halved, seeded and thinly sliced (about 1/2 cup)
Fresh basil

1. In a mini food processor, combine the chives, black pepper, and 1 tablespoon of the oil. Process to a moist powder. Season the pork with salt and spread the chive mixture all over the pork. Cover and refrigerate for 1 hour.
2. Preheat the oven to 350°. In a small bowl, whisk the peanut butter with the vinegar, Worcestershire sauce,  and honey. Season with salt.
3. In an ovenproof nonstick skillet, heat the remaining 2 tablespoons of oil. Add the pork and cook over moderately high heat for 2 minutes. Reduce the heat to moderate and cook until browned, 2 minutes longer. Turn the pork and cook for 2 minutes more. Transfer the skillet to the oven and roast the tenderloin for about 15 minutes for medium meat, turning halfway through. Transfer the pork to a board and let rest for 10 minutes.
4. Meanwhile, in a pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3 tablespoons of the cooking water. Rinse the noodles under cold water until cool; toss to remove the excess water and pat dry with paper towels. Transfer the noodles to a bowl.
5. Stir the pasta cooking water into the peanut dressing and pour the sauce over the noodles. Toss well. Stir in the cucumber, basil. Transfer the noodles to bowls and garnish with the remaining pea shoots. Slice the pork 1/3 inch thick and serve with the noodle salad.