Lemon Oregano Pork Tenderloin with Zucchini Orzo

• pork tenderloinpatted dry24 oz
• orzo2 cup
• zucchinihalved lengthwise and thinly sliced2
• tomato paste2 tbsp
• lemon juice4 tbsp
• light olive oil4 tbsp
• dried oregano2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Pat the pork tenderloin dry without rinsing it. Season all over with kosher salt and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Bring a saucepan of water to a boil, salt it well, and cook the orzo until al dente, tender with a firm center. Start tasting 2 minutes before the package time, then drain it.
3. 3Heat half of the light olive oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side, turning until deeply golden and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a clean plate and let it rest at least 3 minutes before slicing.
4. 4Lower the skillet to medium heat. Add the remaining light olive oil and the zucchini, season with a small pinch of kosher salt, and cook for 4-6 minutes, stirring, until softened and lightly browned.
5. 5Stir the tomato paste and dried oregano into the zucchini and cook for 1-2 minutes, until fragrant and the paste darkens slightly. Add the drained orzo and lemon juice, toss, and cook for 1-2 minutes, until hot and glossy.
6. 6Taste the orzo and adjust with kosher salt, black pepper, and lemon juice. Slice the rested pork and serve it over the orzo, checking that the orzo is hot and the zucchini is tender.